Pickle > Citrus Pickles > Lime Pickles

Rangpur Lime Pickle Recipe

Ingredients with Measurements:
- 1 pound Rangpur limes
- 1/2 cup salt
- 2 tablespoons mustard seeds
- 2 tablespoons fenugreek seeds
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1 tablespoon red chili powder
- 1 tablespoon turmeric powder
- 1/2 cup vinegar
- 1/2 cup vegetable oil

Special equipment needed:
- Large mixing bowl
- Sterilized glass jars with lids
- Cheesecloth
- Kitchen twine

Step-by-step instructions:

1. Wash and dry the Rangpur limes. Cut them into small pieces and remove the seeds.
2. In a large mixing bowl, add the lime pieces and salt. Mix well and cover with cheesecloth. Let it sit for 2-3 days.
3. After 2-3 days, remove the cheesecloth and add mustard seeds, fenugreek seeds, cumin seeds, coriander seeds, fennel seeds, red chili powder, and turmeric powder. Mix well.
4. In a pan, heat the vinegar and vegetable oil until it starts to boil. Let it cool down.
5. Add the cooled vinegar and oil mixture to the lime mixture. Mix well.
6. Transfer the pickle to sterilized glass jars and seal tightly with lids.
7. Tie a piece of cheesecloth over the lid with kitchen twine.
8. Store the pickle in a cool, dry place for at least a week before consuming.


Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Temperature:
Room temperature
Serving size:
Makes about 2 cups of pickle

Nutritional information:
Calories: 60
Fat: 5g
Sodium: 400mg
Carbohydrates: 3g
Protein: 1g

Substitutions for ingredients:
- Regular limes can be used instead of Rangpur limes.
- White vinegar can be used instead of apple cider vinegar.

Variations:
- Add chopped garlic and ginger for extra flavor.
- Use different types of chili powder for different levels of spiciness.

Tips and tricks:
- Use a clean and dry spoon every time you take out the pickle from the jar.
- Make sure the jars are sterilized properly to prevent spoilage.
- Adjust the amount of salt and spices according to your taste.

Storage instructions:
Store the pickle in a cool, dry place for up to 6 months.

Reheating instructions:
The pickle does not need to be reheated.

Presentation ideas:
Serve the pickle in a small bowl or on a plate as a condiment.

Garnishes:
Garnish with fresh cilantro leaves or sliced green onions.

Pairings:
The pickle goes well with rice dishes, curries, and grilled meats.

Suggested side dishes:
Serve with naan bread or papadum.

Troubleshooting advice:
- If the pickle is too salty, rinse the lime pieces with water before adding the spices.
- If the pickle is too sour, add a little bit of sugar to balance the flavors.

Food safety advice:
- Make sure the jars are sterilized properly to prevent spoilage.
- Use clean and dry utensils every time you handle the pickle.

Food history:
Rangpur limes are a type of citrus fruit that originated in Bangladesh. They are often used in pickles and chutneys in South Asian cuisine.

Flavor profiles:
The pickle has a tangy, spicy, and slightly bitter flavor.

Serving suggestions:
Serve the pickle as a condiment with Indian or South Asian dishes.

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Region: Indian

Taste: Tangy, Sour, Spicy, Tart, Pungent