Deep Hot Lime Pickle 283Gm
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Deep Hot Lime Pickle 283Gm

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Hot lime pickle, also known as "nimbu achar" or "nimbu ka achaar," is a popular condiment in Indian cuisine. It is made primarily from limes, salt, and a variety of spices. The key characteristic of hot lime pickle is its strong, spicy, and tangy flavor, which is achieved through the use of chili peppers and a combination of spices.

Here's a basic recipe for making hot lime pickle:

Ingredients:

  1. Limes - These are typically cut into small pieces or wedges.
  2. Salt - Used to preserve and season the limes.
  3. Red chili powder or green chilies - To add the heat to the pickle.
  4. Mustard seeds - These provide a unique flavor to the pickle.
  5. Asafoetida (hing) - A spice that enhances the pickle's flavor.
  6. Fenugreek seeds - These give the pickle a slightly bitter taste.
  7. Turmeric powder - For color and flavor.
  8. Oil - Usually mustard oil is used, but other cooking oils can also be used.

The process involves marinating the lime pieces with salt, allowing them to sit and soften for a while. Then, the lime pieces are mixed with the spices and oil to create a flavorful and spicy condiment. The pickle is traditionally prepared in a glass or ceramic jar and left to mature for a few days to develop its flavor.

Hot lime pickle is often served as a side dish or accompaniment to a variety of Indian meals, especially with rice and curry dishes. It adds a burst of flavor and spiciness to the meal, making it a popular and versatile condiment in Indian cuisine.

Hot lime pickle, also known as "nimbu achar" or "nimbu ka achaar," is a popular condiment in Indian cuisine. It is made primarily from limes, salt, and a variety of spices. The key characteristic of hot lime pickle is its strong, spicy, and tangy flavor, which is achieved through the use of chili peppers and a combination of spices.

Here's a basic recipe for making hot lime pickle:

Ingredients:

  1. Limes - These are typically cut into small pieces or wedges.
  2. Salt - Used to preserve and season the limes.
  3. Red chili powder or green chilies - To add the heat to the pickle.
  4. Mustard seeds - These provide a unique flavor to the pickle.
  5. Asafoetida (hing) - A spice that enhances the pickle's flavor.
  6. Fenugreek seeds - These give the pickle a slightly bitter taste.
  7. Turmeric powder - For color and flavor.
  8. Oil - Usually mustard oil is used, but other cooking oils can also be used.

The process involves marinating the lime pieces with salt, allowing them to sit and soften for a while. Then, the lime pieces are mixed with the spices and oil to create a flavorful and spicy condiment. The pickle is traditionally prepared in a glass or ceramic jar and left to mature for a few days to develop its flavor.

Hot lime pickle is often served as a side dish or accompaniment to a variety of Indian meals, especially with rice and curry dishes. It adds a burst of flavor and spiciness to the meal, making it a popular and versatile condiment in Indian cuisine.

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