Limbachya Salache Lonche

Last Summer holidays my family and friends visited me. There were 5 kids who had lime juice thrice a day all made by themselves. I didn't want to stop them from enjoying their juice making session either so I would give them all things needed apparatus and all and send them out onto the sit out. All parents gleemed amusedly by the noise they made and believe me the juice was superb. Can you believe how many lime peels I might have collected. They were not squeezing out the juice fully so I didn't want to throw away the peels. So I gave them a big empty jar and told them to put the used lime peels in it and top it up with salt layer. In 15 days I had a full jar. After the kids left and I felt lonely I started a new activity of putting the jar in the sun on the terrace every morning before leaving for office and getting it back into the kitchen in the evening before dinner. In a month I got lovely darkened lime in brine. I tasted it and since this was used lime it did not taste as good as lime with the juice that we make usually. So what did I do.

Ingredients

About 1 kg of lime peels in brine
1/4 cup red chilli powder
1 tablespoon mustard seeds
1/4 cup sambar powder
1/2 cup Oil

Heated oil in sauce pan. Spluttered mustard in the oil. Removed from heat allowed to cool for 5 mins. Added chilli powder, sambar powder and lime in brine. Mixed well and stored. It was ready to eat immediately. Threw away the brine.

I carried it to office in my lunch box the next day and my colleague who does not like any taste other than the typical south indian actually liked it. But I didn't tell her this secret recipe and the story for the fear of being tagged thrifty.