Tangy & Flavorful Kaffir Lime Leaf Pickle (Vepilakatti)
20 minutes
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About Tangy & Flavorful Kaffir Lime Leaf Pickle (Vepilakatti)
Awaken your taste buds with the vibrant zest of Kaffir Lime Leaf Pickle (Vepilakatti)! This no-oil condiment, bursting with flavor, is the perfect way to add a zing to any dish, from traditional South Indian meals to everyday sandwiches.A simple blend of tangy tamarind, fragrant curry leaves, and the intoxicating aroma of Kaffir lime leaves creates a uniquely delicious flavor profile. It's incredibly easy to make and keeps for weeks in the fridge, ensuring a readily available burst of freshness.Enjoy this healthy and flavorful pickle with curd rice, alongside your favorite Indian curries, or even as a surprising twist in wraps and sandwiches. It's a versatile condiment you'll find yourself craving again and again.
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Recipe Time & More
Prep15 minutes
Cook5 minutes
Total20 minutes
Ingredients
Aromatic Base
- 20 Kaffir Lime leaves
- 8 Curry Leaf leaves
- 4 Chili dried, red
Flavor Enhancers
- 3 Onion optional, small
- 1 small piece Tamarind
- Salt to taste
- ½ tsp Asafoetida
Instructions
- Wash the Kaffir lime leaves and curry leaves. Pat them completely dry with a clean kitchen towel or paper towels. This helps the pickle stay fresh longer.
- In a dry skillet over medium heat, roast the dried red chilies until they become fragrant and slightly crispy. Be careful not to burn them, as this will make the pickle bitter.
- Remove the stems from the Kaffir lime leaves. Discard the stems.
- Combine the dried Kaffir lime leaves, curry leaves, roasted red chilies, small onions (if using), tamarind, salt, and asafoetida in a food processor or blender.
- Pulse the ingredients until they form a coarse paste. Do not add any water. The moisture from the leaves and tamarind should be sufficient.
- Shape the pickle paste into small balls. Store the pickle balls in a clean, airtight container in the refrigerator. This pickle will keep for 2-3 weeks.
Recipe Notes
Good To Know
- Tamarind can be replaced with lemon juice.
- Use half as many curry leaves as lime leaves, or even less, to prevent the curry leaves from overpowering the lime leaves' flavor.
- Using a mortar and pestle for the paste takes about 45–50 minutes, depending on experience. A blender will be faster, but the mortar and pestle yields a better taste.
- Chilies can be roasted with a little oil if desired, but they taste good without oil as well.
- Adjust the number of chilies to your spice preference. The recipe uses a medium amount.
- The paste doesn't have to be completely smooth. Adjust the texture to your liking.
Expert Tips
- For a richer flavor, dry roast the spices lightly before grinding them.
- Freshly grated ginger and garlic will enhance the aroma and taste of the paste.
- If the paste is too thick, add a little water to achieve the desired consistency.
Storage Instructions
- Store leftover paste in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze the paste in ice cube trays and then transfer the frozen cubes to a freezer-safe bag or container for up to 3 months.
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Recipe Nutrition
Calories: 11kcalCarbohydrates: 2gProtein: 0.4gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.004gSodium: 1mgPotassium: 53mgFiber: 0.4gSugar: 1gVitamin A: 101IUVitamin C: 22mgCalcium: 7mgIron: 0.1mg
Neeru Srikanth
Articles: 43
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Such a lovely dish! Thanks for sharing.
Absolutely delicious! Thanks for sharing.
This looks perfect! Thanks for posting.