26 August, 2015
Zero-Oil, 5-Ingredient Lime Pickle for Diabetes Friendly Thursdays
Team DFT celebrates Raksha Bandhan which represents the love and respect between siblings along with Onam which is reminiscent of Kerala’s agrarian past, as it is considered to be a harvest festival.
Growing up, my siblings and I did not favor sweet dishes very much. We leaned more towards spicy, and loved to taste those fresh Indian pickles that mom would make at home. This week being Rakshabandhan special in DFT, I thought of bringing a very simple but tasty pickled lime “Oorugai ” (in Tamil) or “Achaar” (in Hindi).
My mother in law is now visiting us this summer, and I took the opportunity to learn her method of making this. It is even more exciting, super healthy and diabetic friendly! It does not have a drop of oil and has ONLY 5 INGREDIENTS!!! The hardest part in this recipe is to wait patiently for a few (5-7) days. The longer you let the limes soak and marinate in its own juice, the tastier it gets.
Lemons/ limes are more than storehouses of vitamin C. They have anti-oxidant and anti-bacterial properties, and are supposed to delay the digestion of sugars. Doesn’t that sound like great news for diabetics? Here’s more information:
So here it is, my mother in law’s recipe:
Zero Oil, 5-Ingredient Lime Pickle
big green limes- 6
Thai or Indian green chillies- 7-8
ginger (peeled and grated/ chopped fine)-2 tbsp.
turmeric powder-2-3 tbsp.
salt-1/3 cup or to taste (use crystal salt or “kal uppu”, if available)
1. Wash limes thoroughly in a container of (about a gallon of) water mixed with a teaspoon of vinegar.
2. Dry them using a cloth. Cut the limes into quarters and then further into smaller pieces, if necessary.
3. Slit green chillies. They can also be cut into smaller pieces if desired.
4. Mix the limes with green chillies and grated ginger.
5. Take a big sterilized glass jar with lid. Add cut limes in a layer, add a layer of salt. Repeat the process till all the limes are in the jar.
6. Add turmeric powder, shake once and set aside on the counter top.
7. Every once a day, shake the jar to evenly mix the contents.
8. After about a week, the pickle is ready. Savor one tablespoon of it with yogurt rice as south-Indians do, or with your favorite curries!
9. Store in the refrigerator to maintain freshness.
Disclaimer: I am not a nutritionist or dietitian. My knowledge and information is based on my research and reading from different resources. Please consult your doctor or dietitian before making any changes to your diet.
Sharing this at the Plant Based Linky Party #59 at Deborah’s blog Urban Naturale.
Check out what all my friends have made for DFT to celebrate Rakshabandhan or Onam:
Shailja: Rajma/ Kidney Beans Arancini
Sonal: Ragi Vermicelli
Prachi: Stir Fried Vegetable Kadhi
Srividhya: Jackfruit Seed Thoran
Chahat: Green Peas Ghugni
Parvathy: Pumpkin Erissery
Sarika: Daal Macaroni
Suchitra: Pathrade/ Patra