Nimbya Adgayi

                      Pickle making is always considered as a time consuming task. But  with this not any more, I learnt this quick and easy instant lime pickle from my Mother In Law. A lip smacking recipe.
  • Lemon – 6 Nos diced 
  • Hing – 1/4 tsp  
  • Ginger –  2″ piece chopped roughly
  • Green Chillies (Non spicy ones) – 6 nos cut into 1” pieces
  • Kashmiri Chilli powder – 2tbsp

Method :

  1. Take a thick bottomed vessel. Add water, diced lemons, ginger, salt and green chillies and allow to cook.
  2. When cooked thoroughly and water has thickened considerably, add the chilli powder and hing and mix well. Check for salt.
  3. The pickle should have a thick gravy.
  4. Once cooled store it in air tight bottles in the refrigerator. Can be kept for 15 days.

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