Lime Pickle Recipe - Guest Post from Bella of Bella Before and After

Dear Readers, Its time for another Special Saturday, remember all through the month of August, we are having Guest Bloggers sharing their creative juices with us! Sounds Yummy Right! It is indeed Yummy as Bella from Bella Before and After shares a Recipe with us, guess what she is a Romanian and is sharing an Indian Recipe! World is such a small place isn't it!

I am also doing a Guest Post, where, on Magnificent Magda's Magda Magda Design Studio! Check it out~!

So without much Adieu, presenting to you the Bubbly N Cheerful Bella !

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Hello Adithis Amma Sews readers. I'm so happy to be guest posting here today. 

My name is Bella!

and I am the one behind the blog:

and this blog too, where I share the cakes my mom and I make. 

I've been lucky enough to become bloggy friends with Lakshmi, and I simply adore her. She is super sweet, and extremely talented. She is also such a supportive friend, and always encourages me with blogging. Although we live on opposite sides of the world, we have many things in common. Being married to an Indian myself, I've come to love Indian culture, and clothing, and of course food. 

Today I wanted to share with you how "I" make lime (lemon) pickle.  I make this every few months and I always have some on hand. I've tried store bought pickles before, but I don't like them, and the sourness, and tang that comes from the lemons, is simply delicious to me. I also love mango pickle, and of course FISH pickle, YUMMMM.

(Don't freak out, I know this is no way an original recipe, and actually I kind of created it myself, just throwing stuff together, BUT we love it, and  I think it tastes great, he he)

LEMON PICKLE RECIPE




* 10-12 lemons, cut in bite sized pieces, and remove seeds
* 4-6 serrano chillies, or thai hot chillies
* 2 tbls turmeric powder
* 3 tbls chilli powder
* 3 tbls salt
* 1tbls fenugreek powder
* 1 tbls hing powder
* 1 tsp mustard powder
* 1 tsp cumin powder
* 2 tbls ginger garlic paste
* 2 tbls mustard seeds
* 3 sprigs curry leaves
* 3 tbls vinegar
* sesame seed oil (1/2 cup)

1. Cut lemons in small pieces, chillies are diced small, and put in a bowl, preferably something that won't stain. Add turmeric, salt, chilli, vinegar, and ginger garlic paste, and let it sit for about an hour.

2. After about an hour, add the rest of the dry ingredients, fenugreek, hing, mustard, and cumin, and stir to mix all ingredients. Taste for salt, and adjust accordingly.

3. Heat your sesame oil in a pan, and when hot, add curry leaves, and mustard seeds until they splatter.

4. Slowly add the lemon mixture to the hot oil, cook on med for about 10 minutes, then reduce to low, and continue to cook until it thickens up and the lemons start to fall apart. We are trying to make them soft here, but don't want to cook it for too long.

5. Let cool, and again taste for salt, and usually maybe a bit more fenugreek, or hing may be added, these two ingredients are super important to the final taste, so make sure you can taste it, but it's not too strong.

6. Place in an airtight container, and enjoy with your meal. Make sure to never use a wet spoon, or add any moisture to this pickle, so that you can enjoy it for a long time without spoiling.

We love to eat this with sambhar, fish curry, and biryani. It's super yummy, and pretty easy to make too. I'd say the most time consuming part is just cutting up the lemons. I hope you enjoy this, and if you try it out, I'd love to hear from you!!

Thanks so much Lakshmi for having me over today. I really had fun, and I hope you come say Hi to me over at my place anytime. I love meeting new friends, and really enjoy seeing wonderful projects, or learning new recipes, so make sure to share them with us every Tuesday at my weekly parties.

**AMAZE ME AUGUST** @ Bella Before and After

Any projects, recipes, diy welcome.

**PARTY PLANNING TUESDAYS** @ Euro Style Cakes

 All your party planning tips, decorations, invitations, and recipes welcome.

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