Zesty Yellow Lime Pickle

Ingredients

• Yellow lime (cheru naranga) - 3 whole
• Green chilies - 10 whole
• Ginger - 1 1/2 tbsp
• Salt - 1 tbsp

Instructions

1. 1Wash the yellow limes under running water, then pat them dry with a clean towel so no surface moisture remains.
2. 2Cut the limes into medium pieces.
3. 3Chop the green chilies and chop the ginger finely; you should have 1 1/2 tbsp of chopped ginger ready to use.
4. 4In a bowl, combine the cut limes, chopped green chilies, the 1 1/2 tbsp ginger, and 1 tbsp salt, then mix until everything is evenly coated.
5. 5Pack the mixture into a clean, dry jar, seal it, and shake the jar well so the salt and aromatics distribute evenly.
6. 6Keep the jar outside for 3-4 days so the flavors develop and the limes soften slightly.
7. 7Serve the pickle with Kanji or rice for a bright, spicy accompaniment.
8. 8After serving, refrigerate any remaining pickle to slow further fermentation and keep it fresh.