Lime Pickle (Naranga Achar)

Overview
No Indian meal is complete without a pickle and the most common pickle is lime or lemon pickle. This is Kerala style lime pickle. I have used the tiny key limes which when cut into quarters makes the perfect size. You can use lemons in place of lime. This tangy and spicy pickle goes well with any rice or Indian bread, but in Kerala they are usually served with biriyanis.

Lime Pickle (Naranga Pickle)

Lime Pickle Ingredients - Staemed lime, green chilly, garlic, curry leaves,
ginger, mustard seeds, red chilly powder, fenugreek seeds,
turmeric and not shwon in picture Asafoetida powder

Ingredients
Key limes  - 15
Ginger finely chopped - 2 inch piece
Garlic finely chopped - 2 tablespoons
Green chilly 4 - 6 finely chopped
Curry leaves - 3 sprigs
Fenugreek seeds  - 1 tablespoon
Turmeric powder 1/2 teaspoon
Asafoetida powder 1 teaspoon
Chilly powder - 2 - tablespoon
Mustard seeds - 1 teaspoon
Oil - 3 tablespoon
Brown sugar - 2 tablespoons
Vinegar - 1/4 cup
Salt to taste

Steps
1. Dry roast the fenugreek seeds and grind to a smooth powder and keep aside.
2. Wash and dry the key limes and steam for about 15 - 20 minutes till they are soft. Let it cools and cut each key lime to four pieces mix with salt and keep aside.
3. Heat oil in a pan. when the oil gets hot add the mustard seeds. when the seeds splutter add the finely chopped ginger, garlic, green chilly and curry leaves to this and saute till the garlic starts to brown a little bit.
4. Add the turmeric and chilly powder. Saute few more minutes then add the lime pieces mix well .
5. Add the vinegar, fenugreek powder, asafoetida powder , Brown sugar and 1/4 cup water. Mix well. Add salt as needed. Bring this to a boil. Turn off heat.
6. Let it cool to room temperature and store in clean jar.

Serve with any rice or Indian bread.