Goan Sweet & Sour Lime PickleVeg
Discover the art of making an authentic Goan Sweet & Sour Lime Pickle! This traditional recipe perfectly balances tangy, sweet, and spicy flavors, creating an irresistible condiment for any meal. Using fresh, tender yellow limes and a blend of aromatic spices, this preservative-free, homemade pickle is easy to prepare and gets better with age. Follow this step-by-step guide to master a kitchen staple that is healthier and more flavorful than any store-bought version.
Ingredients
1 kg Lemon
1 tsp Turmeric Powder
5 tbsp Salt
3 tbsp Mustard Seeds
1 tsp Fenugreek Seeds
1 tsp Cumin Seeds
1 tsp Asafoetida
6 tbsp Kashmiri Red Chilli Powder
2 tbsp Ginger-Garlic Paste
4 tbsp Vinegar
20 leaves Curry Leaves
2 cups Sugar
3 cup Mustard Oil
3 cup Sunflower Oil
Instructions
1
Wash the limes thoroughly to remove any impurities and dry them completely. Select firm, thin-skinned yellow limes for the best results.
2
Place a strainer in a pan with water, ensuring the limes do not touch the boiling water directly. Cover and steam for approximately 10 minutes, periodically rotating the limes to ensure even cooking. Avoid overcooking to prevent them from bursting. Once done, remove and set aside to cool.
3
Once cooled, trim the ends and cut the limes into quarters, collecting any juice. Remove and discard the seeds to reduce bitterness. Transfer the lime pieces and juices to a bowl, add 1 teaspoon of turmeric and 3 tablespoons of salt, mix well, and cover. Allow this to sit for 24 to 48 hours, stirring every 8 hours to help release the juices.
4
Lightly roast the mustard seeds, fenugreek seeds, and cumin seeds. Grind these in a dry mixer into a fine powder and set aside.
5
In a thick-bottom pan, heat the sunflower and mustard oils until they reach the smoking point. Remove most of the oil and set it aside.
6
In the remaining oil in the pan, add the whole mustard seeds. Once they splutter, add the curry leaves, asafoetida, and ginger-garlic paste. Sauté until the raw smell of the paste dissipates.
7
Add the ground spice powder and mix well.
8
Incorporate the lime pieces and cook for 15 minutes, stirring continuously.
9
Add the sugar, the previously set-aside heated oil, vinegar, 3 tablespoons of salt, and the Kashmiri red chili powder. Mix until the limes are thoroughly coated.
10
Taste and adjust salt, sweetness, or spice if necessary (the recipe suggests adding an additional 2 tablespoons of vinegar and 2 tablespoons of salt for balance).
11
Remove from heat and let the mixture cool completely to room temperature. Store the pickle in a clean, sterilized, airtight glass container. Keep the jar in a cool, dry place and ensure a layer of oil remains on top to help preserve it. Allow the pickle to mature for at least 10 to 15 days before consuming. Once matured, it can be kept in the refrigerator.
