Kagzi Lime Pickle for Alifbe~23
Kagzi Nimbu pickled in lemon juice and salt
Ingredients
  • 15 Kagzi limes
  • 3-4 tbsp Himalayan rock salt (or 3 tbsp of table salt)
  • 2-3 Bhavnagri or any thick variety of Green Chillies
  • Few slices (or Juliennes) of ginger (Optional)
  • A sterilised glass jar
Method
  1. Rinse Kagzi limes with water and pat dry with a kitchen towel.
  2. Cut around 8-9 Limes in wedges. Discard the seeds.
  3. In a clean, sterilised jar put the lime wedges and add salt (I used coarse Himalayan pink salt).
  4. Squeeze the remaining limes (strain to discard seeds) and pour the juice in the jar. I squeeze limes directly in the jar. You can place a tea strainer over the mouth of the jar to catch the seeds
  5. I generally add Bhavnagari or thick green chillies (the one used for making Mirchi ke pakore), cut into bite sized pieces to this pickle along with some ginger slices. You can add few garlic cloves too.These are optional but taste very good in this pickle.
  6. Close the lid of the jar and give it a shake. Covering the mouth of the jar with a muslin cloth is not compulsory in this case. I did it coz I love the look of it while capturing the pictures ;-)
  7. Place the jar in sunlight for 1-2 weeks. Shake the jar twice in a day!
  8. You can start eating chillies in few days and lime wedges after two weeks or so. I prefer to consume limes that are allowed to mature for a month or more.
  9. If stored in airtight jar, in a cool and dry place, the pickle can last for 6 months and beyond!
Recipe by Sindhi Rasoi |Sindhi Recipes at https://test.sindhirasoi.com/2021/05/kagzi-lemon-pickle-for-alifbe23/