Wednesday, September 28, 2011

Pickled Lime with Birdseye Chili


  • 10 Birdseye Chillie(Kanthari chilli in Malayalam)
  • 6 Lime (Cut into small pieces)
  • 1/2 cups white vinegar
  • 2 cups water
  • 2 tbsp salt
  • 4 cloves garlic
  • 1 inch ginger, cut into 4 slices

  1. Bring the vinegar, salt and water to low boil and leave it to cool
  2. Wash and wipe the lime and chili, cut the lime into small pieces.Add this to the bottle.
  3. Now add ginger and garlic
  4. Pour the water mixture over the jar leaving 1/4 inch head space. Seal and keep it for a week.
  5. You can start using it after a week.
Enjoy the picked lime and chili 

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