Sweet Lime Chutney is a sweet and sour pickle, which can be used as a spread on bread or can be used as a pickle with an Indian meal. This is not a traditional pickle but since lime is finely chopped, it is easy to spread on a bread and easy to use as a dip also.
|Preparation Time:||15 minutes|
|Lime||2 cups chopped|
|Brown or White Sugar or Jaggery||1.5 cups|
|Red Chilli Powder||3/4 tsp|
|Garam Masala||3/4 tsp|
|Asafoetida (Heeng)||A pinch|
- Wash and dry lime. Chop them finely.
- Heat a wok and add everything in it. Mix and cook for about 10 minutes. Stir constantly.
- Check for one thread consistency. Here is how – take a spoonful of mixture and cool it for a few seconds. Touch it with your index finger so that finger has some chutney on it. Now touch the index finger with the thumb of the same hand over the chutney. Slowly separate them. If you see a thread of sugar forming between the finger and the thumb, the chutney is ready. Try this a few times. If no thread is forming, cook it a little more.
- Cool it down and store it in a clean wide mouth bottle. Unlike other pickles, Sweet Lime Chutney is ready to eat immediately. This can stay for years, that is if you don’t finish it before ;-).
- The traditional way is to mix everything, pour in a glass bottle and keep in sun for about 15 days. Keep stirring it every day and then it will be ready in 2 to 3 weeks.
- Enjoy Sweet Lime Chutney with stuffed paranthas or plain bread.
- This goes extremely well with stuffed paranthas. Just serve chutney with parantha and you don’t need anything else.
- I often use it as a spread on a bread slice. Makes a yummy sandwich to go.