Serves: 5
Total Calories: 180
In a food processor or a blender, process together the ginger and green chile peppers until minced. Transfer to a large sterile jar and add all the remaining ingredients. Cover the jar with your palm or the lid and shake vigorously to mix. Set aside at room temperature about 4 hours. This pickle stays fresh about 6 months in the refrigerator. Serve chilled or at room temperature.
VARIATION: Mix in coarsely ground black pepper or hot red pepper flakes, to taste.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Minced Ginger-Lime Pickle recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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