Stuffed limes Recipes

How to Prepare / Make / Cook - Stuffed limes ?

16 large limes. 32 thick green chillies, slitted. 75 grams each of ground fenugreek seeds and sweet oil. 75 grams salt. 30 grams each of chilli powder and turmeric powder. 16 inch pieces of ginger.

Boil water, remove from fire and toss in the limes. Set aside for 5 minutes, uncover and let them stand in water for about half an hour. Drain out the limes and scatter them on the cloth. Let them dry for 1 hour. Slit each lime into four halfway through. Soak both ginger and chillies in salt water solution for 15 minutes. Drain thoroughly and blend them with all the spices and salt. Now stuff two chillies and 1 piece of ginger in each lime. Place the stuffed limes in clean, sterilizewd wide mouthed jar. Sprinkle left-over masala over top. Heat oil to boiling, cool and pour over the limes. Cover the mouth of the jar tightly, tie with muslin cloth and place in the sun for 8 to 10 days. This pickle lasts for about 6 months.

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