Nimbya adgai~Lime pickle

Nimbya adgai/limbya nonche/lime pickle,one of my favorites while having a bad cold,when everything else tastes bland,this one’s a wonder pickle which does magic to your palette.I can have rice and this pickle alone and still feel very very satisfied.In fact,it was one of the first few dishes I prepared for hubby[amma prepared and I assisted;-)] before marriage.I avoided answering his question as to who ‘really’ made the pickle;-).

During my last trip to Ekm,I assisted amma(again!) to make this yummy pickle.We used a large sized lemon(also called Narthang in Konkani).I packed in a big bottle for myself and use it in ration;-).Recently we had it with curd rice and I just cant explain in words how tasty it was..;-).Taste it to believe it!!

Nimbya Adgai~Lime pickle

Ingredients

Lime – 1,big size OR 10-15 small
Salt – as required
Boiled water – 2 cups
Red chillies – 200 gms
Hing/asafoetida – 2 tsp
Green chillies – 7
Ginger – 1’ piece
Oil – 2-3 tbsp

Method

Chop lime into small pieces.
Add a handful(about 4 tbsp) salt,mix well.
Keep this mixture on heat and keep stirring-do not add water.
When the mixture starts getting dry switch off the flame and let it cool.
Roast the red chillies in a few tsps oil.
Make a smooth paste using the boiled water(as required) and add to the lime-salt mix.
Add the hing and mix well.
In a little oil,fry the green chillies and ginger and add to the pickle.

P.S-As with regular pickles,this one too can be made according to one's taste buds.If you want it more/less spicy,add more/reduce chillies.

This pickle remains good for a few days in room temperature and for 2-3 months if kept refrigerated.[If it lasts that long..;-)] .


Sending this reddish beauty to Jai & Bee for this month's Click event-Red.

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