@jazees_recipes: Sri Lankan Lime Pickle Ingredients Limes – 8–10 Rock salt – 1 cup Oil – ⅓ cup Mustard seeds – 1 teaspoon Chilli powder – 1 teaspoon Chilli flakes – 2 teaspoons Method Wash the limes thoroughly and dry them very well with a clean cloth. Make sure there is no moisture left on the limes before preparing them. Trim a small piece from the top and bottom of each lime so that they can stand upright. Cut each lime into quarters from the top, but do not cut all the way through. Keep the lime intact at the bottom so the four sections remain joined. Gently open the cuts and generously fill the centre of each lime with rock salt. Arrange the prepared limes upright in a clean, dry clay pot or glass jar. To make the tempering, heat the oil in a pan over medium heat. Add the mustard seeds and let them splutter. Then add the chilli flakes and chilli powder. Stir quickly and immediately pour the hot tempered oil over the limes. Be careful not to burn the mustard seeds or chilli. Keep the heat on medium and work quickly once the chilli is added. Cover the pot or jar and leave the limes to pickle for 10–15 days. The limes will soften and develop a delicious salty, spicy and tangy flavour as they pickle. #limepickle #srilankanfood #oorugai #cooking #uppudesikka

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Wednesday 12 August 2026 07:39:18 GMT