Nadan Lime Pickle (Aged 6 Weeks)

The Story

“The best lime pickle comes from patience. Whole nadan limes (smaller, more aromatic than the commercial variety) are cut in quarters, salted heavily, and left to cure for three weeks. Then the brine is reduced, chilli and fenugreek are added, and they go back in the jar for another three weeks. What comes out is lip-puckering, complex, and deeply satisfying. A classic of Kerala and Coorg kitchens.”

Ingredients

How to Use

One piece with curd rice or dal rice. Particularly good with a heavy biryani to cut the richness.