Ingredients with Measurements:
- 2 cups grated coconut
- 1/2 cup lime juice
- 1/4 cup chopped ginger
- 1/4 cup chopped garlic
- 2 tbsp mustard seeds
- 1 tbsp fenugreek seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tbsp salt
- 1/4 cup oil
Special equipment needed:
- Blender or food processor
- Large mixing bowl
- Airtight container for storage
Step-by-step instructions:
1. In a blender or food processor, grind together the grated coconut, ginger, garlic, mustard seeds, and fenugreek seeds until it forms a coarse paste.
2. In a large mixing bowl, combine the coconut paste with the lime juice, turmeric powder, red chili powder, salt, and oil. Mix well.
3. Transfer the mixture to an airtight container and let it sit at room temperature for 2-3 days, stirring occasionally.
4. After 2-3 days, the pickle will be ready to eat. Serve as a condiment with rice, bread, or any other dish.
- Time:
Preparation time: 20 minutes
- Cooking time: 0 minutes
- Total time: 2-3 days
Temperature:
- Room temperature
Serving size:
- Makes approximately 2 cups of pickle
Nutritional information:
- Calories: 80 per serving
- Fat: 7g
- Carbohydrates: 4g
- Protein: 1g
Substitutions for ingredients:
- Lime juice can be substituted with lemon juice or vinegar.
- Mustard seeds can be substituted with mustard powder.
- Fenugreek seeds can be substituted with fenugreek powder.
Variations:
- Add chopped green chilies for extra heat.
- Use fresh turmeric root instead of turmeric powder for a brighter color and flavor.
- Add curry leaves for a more authentic Indian flavor.
Tips and tricks:
- Use freshly grated coconut for the best flavor.
- Make sure to stir the pickle occasionally during the fermentation process to ensure even flavor development.
- Adjust the amount of red chili powder to your liking.
Storage instructions:
- Store the pickle in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
- This pickle is meant to be eaten cold and does not need to be reheated.
Presentation ideas:
- Serve the pickle in a small bowl or jar as a condiment.
Garnishes:
- Garnish with fresh cilantro or mint leaves.
Pairings:
- Serve with rice, bread, or any other dish that needs a tangy and spicy kick.
Suggested side dishes:
- Serve with dal (lentil soup) and rice for a complete meal.
Troubleshooting advice:
- If the pickle is too salty, add a little more lime juice or vinegar to balance the flavors.
- If the pickle is too sour, add a little more sugar or jaggery to balance the flavors.
Food safety advice:
- Make sure to use clean and dry utensils when making the pickle.
- Store the pickle in an airtight container to prevent contamination.
Food history:
- Coconut lime pickle is a traditional condiment from the southern Indian state of Kerala.
Flavor profiles:
- Tangy, spicy, and slightly sweet.
Serving suggestions:
- Serve as a condiment with any Indian meal.
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Region: Indian