Narenga Pickle ! Who doesn't like to have narenga pickle with a nice Biriyani ... If you are like me, you will like it with anything. Keeping all things aside about health hazards of eating pickles, lets move on to the recipe ;)
What you need to get started ?
A bag of key limes (25-30 small ones )
Ginger ( 4 table spoon chopped and 3-4 table spoon ground paste)
Garlic ( 4 table spoon chopped and 3-4 table spoon paste
Chilli Powder - depends on how spicy you want it Maybe 3-4 table spoons
Tumeric Powder - a teaspoon
Fenugreek Powder - a teaspoon
Asafetida - 1/4 teaspoon
Curry leaves - Plenty
Sesame Oil . Only use this oil. It makes a huge difference. ( Nallenna)
Mustard Seeds ( a teaspoon )
Salt to taste
Jaggery or Brown Sugar or if you don't have that at the least some white sugar will also do :-)
Vinegar 1/4 cup ( almost )
Method
- Wash the Key Limes and wipe them dry
- Take a flat pan
- add a little 2 table spoon of Sesame Oil
- Add the key limes and keep sautéing till the limes are about to break open, take them out before they break and wipe them dry. Throw away the oil. It would have taken out the bitter taste. After its cooled, quarter the limes, make sure you don't lose the juice.
- Then take a skillet, add sesame oil 1/4 cup, add muster seeds, let it splutter then add the curry leaves, add the chopped ginger and garlic. Sauté well. After its sautéed well, add the ginger garlic paste, let it sauté .
- Mix the powders with vinegar and add it to the pan, let it sauté well till oil clears on top.
- Add salt and taste
- Add the quartered limes and let it boil.
- I like to add some jaggery or brown sugar at this point, because the Sour taste of the lime and the vinegar will be balanced out when you add sweetness to it .
- Taste and see if the salt, Vinegar and the sweet taste are well balanced. Switch off. When its cooled, store it in an airtight container. Let it sit for 2 weeks and all the limes would have become so soft by now after sucking in all the gravy .
ENJOY !!! :-)
