Friday, November 24, 2017
Gateway to Sikhism
Hot Lime Pickle

Recipie :

  • serves 12 - 16
  • 12 limes
  • 4 cups boiling-hot water
  • 3 Tbsp. Spice 'N Flavor Pickle Masala
  • 1/2 cup distilled or cider vinegar
  • 3 Tbsp. vegetable or corn oil
  • 3 Tbsp. julienne ginger
  • 3 Tbsp. julienne garlic
  • 2 fresh green cayenne or serrano chilies, quartered (optional)
  • 2 tsp. salt


  1. Immerse limes in hot water 5 mins. to soften skins and reduce bitterness. Drain limes, wipe dry and cut into quarters saving the juice.

  2. In a small bowl mix together Spice 'N Flavor Pickle Masala and vinegar and set aside.

  3. In a medium pan (non-stick, stainless steel is ideal), heat oil over moderate heat and sauté ginger, garlic, chilies and salt, stirring 2 mins. Add spice paste and sauté stirring, 1 min.

  4. Remove pan from heat and add lime quarters (with the juice), mixing well. Add salt to taste and cool pickle to room temperature.

  5. When cool, transfer pickle to sterilized jars and seal. Let pickle stand 2 to 3 weeks, sealed and at room temperature, to allow flavors to develop.

  6. Mix pickle well and serve with a clean dry utensil (moisture will cause pickle to spoil). Refrigerate after opening. (Pickle keeps, refrigerated, 6 months.)

Serve with rice (steamed or pilaf) and as an accompaniment to many Indian dishes.


  • Before sautéeing ginger, garlic, chilies and salt in step 3, to hot oil add 1/2 tsp. each of black mustard seeds, fennel seeds (optional) and fenugreek seeds and sauté, covered, until popping sound stops.

  • For a fruity pickle add 3 Tbsp. raisins or other dried fruits when mixing in lime in step 4.

  • For hotter pickles increase the number of green chilies.

  • When pickling green mangoes, garlic, ginger root, carrots, beets, green papaya or pineapples, mix them raw into the pickling mixture in step 4 or sauté alone with other ingredients in step 3.

  • Before pickling karela (bitter gourd) slice thin, fry the slices until tender, and drain on paper towels.

  • To make a sweet and hot pickle add 2 Tbsp. sugar (brown if available) to pickle in step 4.

  • Try using mustard or sesame oil for unique taste.

Do not use aluminum utensils for making pickles as the acids may react with the metal and alter the taste. will strive to be most comprehensive directory of Historical Gurudwaras and Non Historical Gurudwaras around the world.

The etymology of the term 'gurdwara' is from the words 'Gur (ਗੁਰ)' (a reference to the Sikh Gurus) and 'Dwara (ਦੁਆਰਾ)' (gateway in Gurmukhi), together meaning 'the gateway through which the Guru could be reached'. Thereafter, all Sikh places of worship came to be known as gurdwaras. brings to you a unique and comprehensive approach to explore and experience the word of God. It has the Sri Guru Granth Sahib Ji, Amrit Kirtan Gutka, Bhai Gurdaas Vaaran, Sri Dasam Granth Sahib and Kabit Bhai Gurdas . You can explore these scriptures page by page, by chapter index or search for a keyword. The Reference section includes Mahankosh, Guru Granth Kosh,and exegesis like Faridkot Teeka, Guru Granth Darpan and lot more.
Encyclopedias encapsulate accurate information in a given area of knowledge and have indispensable in an age which the volume and rapidity of social change are making inaccessible much that outside one's immediate domain of concentration.At the time when Sikhism is attracting world wide notice, an online reference work embracing all essential facets of this vibrant faithis a singular contribution to the world of knowledge.