During my last trip to Ekm,I assisted amma(again!) to make this yummy pickle.We used a large sized lemon(also called Narthang in Konkani).I packed in a big bottle for myself and use it in ration;-).Recently we had it with curd rice and I just cant explain in words how tasty it was..;-).Taste it to believe it!!
Nimbya Adgai~Lime pickle
Lime – 1,big size OR 10-15 small
Salt – as required
Boiled water – 2 cups
Red chillies – 200 gms
Hing/asafoetida – 2 tsp
Green chillies – 7
Ginger – 1’ piece
Oil – 2-3 tbsp
Chop lime into small pieces.
Add a handful(about 4 tbsp) salt,mix well.
Keep this mixture on heat and keep stirring-do not add water.
When the mixture starts getting dry switch off the flame and let it cool.
Roast the red chillies in a few tsps oil.
Make a smooth paste using the boiled water(as required) and add to the lime-salt mix.
Add the hing and mix well.
In a little oil,fry the green chillies and ginger and add to the pickle.
This pickle remains good for a few days in room temperature and for 2-3 months if kept refrigerated.[If it lasts that long..;-)] .
Sending this reddish beauty to Jai & Bee for this month's Click event-Red.