After a long time,I made some Lime sherbet.Every time I make it,I think of some ways to utilize the peels.I still have a dried Lime peel pickle made about 2 years back almost half a bottle full.So thought of doing a similar pickle like this and ended up with this delicious and tangy lime peel pickle.It has a very slight bitter aftertaste,probably because I used only the peels after squeezing out all the juice.You can try it like this or just quartered lime(without juicing).
Lime Peel Pickle
Lime peels,quartered - about 30-35 limes
Ginger - 1' piece,chopped fine
For the pickle masala
Red chillies - 100gms,a mix of Byadgi chillies and regular red chillies
Mustard seeds - 1 tsp
Hing/Asafoetida - 1tbsp
Salt - 1/4 cup(do a taste test before adding more salt)
Water - enough to grind the masala
If you are using fresh lime for this pickle,quarter the limes and put in a big mixing bowl.Or else,after juicing the limes,follow the same procedure.Mix in the chopped ginger.
For making the masala-In a mixer,add the red chillies and pulse for a while till they become powdery.
Add the mustard,salt and hing and add enough water to grind.Pulse till it becomes a smooth paste[it should not be grainy].
Do a taste test and check if it requires more salt or hing.
Keep it covered overnight or at least for 5-6 hours for the flavors to seep in.
Pour into sterilized jars and keep refrigerated for longer shelf life.
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