Life is good….Life is busy.. Life is full of happiness.... Thank God and Let it be the same.. Hope you are all making use of the best days of summer yet with long sunny days.
We are having the best of the times playing tourists with parents visiting, revisiting popular spots, BBQ-ing at cousins’ , meeting near and far relatives and friends. Since I have been away from this space for almost a month, doesn’t in any way imply I wasn’t cooking or we weren’t eating :-) The lbs I put on speaks for it and I admit I haven’t had time to click all the sumptuous meals mom has been cooking...
A post from draft without much pics, for now…and I promise I will be back
Recipe for Kerala Key lime pickle –Cheru Naranga Achar
Makes – a medium jar ( the one like a pasta sauce jar)
Key Lime / pacha naranga – 10 big
Salt - to taste + a pinch of sugar
Gingelly oil / Nallenna / Sesame oil - 2 table spoon + 2 table spoon
Mustard seeds - 1 tea spoon
Fenugreek seeds – ¼ tea spoon
Garlic chopped - 10 cloves or 1 wholepod ( you can add more if you love the bite of it in your pickle)
Ginger chopped – a thumb sized piece
Green chilli – 5-6 slitted
Curry Leaves - a handful
Turmeric powder – ¼ tea spoon
Kashmiri Red chili powder – 2- 2.5 table spoon ( use as per your spice level , 2 tbsp is really spicy)
Kaayam ( asafoetida) – ¼ tea spoon
Vinegar - 2 tea spoon
Salt to taste
Clean, wash and pat dry limes .
Cut into 8 pieces and steam in an appachembu or steamer for 10-12 minutes
Let it cool. Or You can steam the limes as whole and then cut it.
Take an air tight glass jar, add limes, 2 tea spoons to a tablespoon of salt and a pinch of sugar and mix well.
Keep it for a week or two , shaking the bottle every day or stir it with a clean spoon.
On the day you are making the pickle , take it out and drain the water if any ( this helps to reduce the bitterness).
Heat 2 table spoons of gingelly oil/ nallenna in a pan and add mustard seeds.
When they pop up add fenugreek seeds and fry for 30 seconds.
Add garlic, ginger, green chilly and curry leaves and sauté for a couple of minutes.
Make a paste with chili powder, turmeric powder and lil water , and mix well. Add ¼ cup water more.
Simmer for a couple of minutes or till the water is reduced or it is thick.
Add Lemon pieces , salt to taste, mix well , let stand covered for 3-4minutes.
Add asafetida ( kaayam) and fenugreek powder (if using),remove from fire and let it cool. Add vinegar( if u r using) mix well.
My mom and grandma usually leave it in the pan for 4-6 hours , but you can omit this step if you want.
Transfer that to a glass jar and add 2 table spoon of gingelly oil.
Make sure the glass jar has a tight lid :).
Serve with Kanji, Rice ….
Also see other Pickle Recipes