Saturday, May 24, 2008

How is the preparation of lime pickle or naranga achar

1. lime- 1 kg
2. salt- 120 gm
3. chilly powder- 100gm
4. fenugreek powder- 25 gm
5. mustard powder- 4 tsp
6. asafoetida- 1 small piece
7. onion- 100 gm
8. garlic flakes- 1/2 cup
9. ginger- 25 gm
10. green chilly- 25 gm
11. water boiled and cooled- 3 cups
12. vinegar-1 cup
13. gingelly oil-250 to 400gm
Steam the limes in a steaming vessal and when slightly soft take out, cool and cut into small pieces. Arrange lime pieces and salt in layers in a jar and keep for 4 days. Slice onion, green chilly, ginger, garlic into thin and small pieces. Heat oil and saute these over low fire. Remove from fire and add chilly powder, fenugreek powder, mustard powder, asafoetida powder. Add water and lime pieces. Stir well. Add vinegar and again stir. Tie the mouth of the jar well

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