- Vadukapuli - 2 medium sized
- Garlic - 2 pods peeled
- Green chilly - 10 cut into rings
- ginger - 2 tbsp chopped
- curry leaves - 2 springs
- Vinegar - 4 tbsp
- salt - to taste
- mustart seeds - 1 tsp
- fenugreek seeds/methi/uluva - 1/2 tsp
- Asafoteda /Hing - 1 tsp
- Oil (Gingely is best) - 4 tbsp
- sugar - 1 tbsp
Place a large pan of water on the stove and add the whole vadukapuli to it , add some salt and bring to a boil.simmer for 2 minutes .turn the flame off and pick the lime from the water and keep aside to cool down.
Once it has cooled down , wipe it dry with a clean cloth and cut into small pieces along with the outer skin. you can discard the seeds.
Heat oil in a pan , splutter the mustard and methi seeds.
add the green chilly,ginger,garlic, curry leaves and hing and fry for 2 minutes.
turn the flame off.
Add the vinegar and sugar and salt to taste.
Add the chopped lime pieces and mix well.
transfer into clean dry bottles when cool.
make sure that there is a thin layer of oil on top of the pickle before you store it .
This will say fresh for 4 weeks at room temperature if the oil layer is retained on top and you use a clean dry spoon to mix and serve .
Serve with rice . Taste best after about 1 week.