There are several versions of this pickle below. Our family favorite is a mango pickle, which I will try to obtain from Nanee soon. Use this dish as an accompaniment to a meal and eat with curry or roti. We used to make fun of one of our uncles saying that he put achar on everything- even ice cream!
- ½ onion- chopped
- 2 cloves garlic- chopped
- 1 tbsp vegetable oil
- 1 tsp curry
- 2-3 jalapeno peppers- thinly sliced
- 2-3 tomatoes, chopped
- lime juice
- 16 ripe, juicy limes
- 2 hot peppers
- ¼ cup vinegar
- salt to taste
Version 1 Directions:
Sauté onion and garlic in oil until the onion is soft. Add curry, tomatoes and jalapenos. Simmer over low heat until tomatoes are cooked through and mixture has a sauce-like consistency.
Season with salt and lime juice to taste. Bottle in a mason jar, and let sit for a day then refrigerate and serve.
Yields about one cup.
Variant: add shredded mango with tomatoes during cooking.
Version 2 Directions:
Wash and cut limes into squares, then squeeze the juice into a cup and set aside. Cut the hot peppers into quarters and remove seeds.
Mix limes, peppers, lime juice, vinegar, and salt, making sure to shake/stir well. Then bottle tightly. Keep bottle exposed to sun for 2-3 days.
Variant: add shredded mango