2-year Lime Pickle

2-year Lime Pickle

Ingredients for 2-year Lime Pickle (Serves the entire family)

For soaking:

  • Limes – firm and without spots – 1 kg
  • Salt crystals – 125 grams
  • Turmeric – 1 tablespoon

For seasoning:

  • Sesame/ Gingelly Oil – 300 ml
  • Mustard – 1 teaspoon
  • Fenugreek – lightly roasted and powdered – 1 heaped tablespoon
  • Red Chilli powder – 50 grams

Preparation Time: 30 minutes
Cooking Time: 45 minutes

Method for making 2-year Lime Pickle

  1. Cut the limes into 8 equal pieces and place in a glass jar with the salt and turmeric to make this 2-year Lime Pickle.
  2. It would be good to do this in the evening and allow it to sit through the night before you place it in the sun the next morning.
  3. Cover the jar with a thin hair net or muslin cloth and place it in the sun for six hours every day.
  4. This needs to happen for five to seven consecutive days.
  5. The glass jar should be under direct sunlight and therefore should be a strong one.
  6. Use a clean, dry spoon or lade and mix the contents of the jar, every evening it’s brought in.
  7. At the end of this soaking period, a gooey jelly-type of consistency form and it’s time to season the 2-year Lime Pickle.

Like 2-Year Lime Pickle, any other pickle can be made with TRENPA's Sesame/ Gingelly Oil

  1. It is advisable to make the pickle in the evening, so that it rests before bottling, right through the night.
  2. Take a large stainless steel wok and add the oil – allow it to heat up well
  3. Add the mustard and wait for it to splutter – once it does, add the limes from the glass jar
  4. Allow this to cook in the oil for 8 to 10 minutes on a high flame. Keep stirring it every now and then to make sure it does not stick to the bottom.
  5. Switch off the flame and add the red chilli powder and fenugreek powder and mix thoroughly.
  6. Allow this 2-year Lime Pickle to rest for at least thirty minutes on the gas stove.
  7. Move the wok to a clean space, preferably a kitchen counter or dining table and cover it with a thin cloth or towel. Let it rest for at least 12 hours.
  8. Use a clean spoon to transfer the pickle into clean, dry glass jars.
  9. This pickle lasts for 2 full years – since the limes have been sundried with salt, the pickle does not spoil for this period
  10. No REFRIGERATION required.


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