Few Konkani varieties of Pickle(s) (with Konkani names) are:
This version of pickle is different from the conventional pickle. It has no spice powders and is very kid friendly. This pickle is a big hit with kids in our family since it has just the right amount of spice for a tiny tot's palate. If desired, remove chillies while serving kids. We had huge batch of this tangy treat at home while growing up, so it was easy on the palate and we could enjoy our own version of kid friendly pickles at home. It takes around 2-3 weeks for the complete batch to get pickled and more if the weather does not permit so patience is a must. With little effort, I was glad I could make this at home once again.
Processing time: 2-3 weeks
Preparation time: 20 minutes
Lime - 5 (large ones)
Green Chillies (chopped) - 10
Ginger (finely chopped into bits) - 1/2 cup
Salt - 5-6 tablespoon ~ tweak as required
Turmeric powder (optional) - 1/2 teaspoon
Contraption/ Container - A sparkling clean glass jar or any non-reactive container
Wash the Lime thoroughly to remove any traces of bees wax coating. Use a cleaning kitchen brush if required. Wipe dry with a clean cloth and leave on a kitchen towel to dry for some time. Once moisture is gone and Lime is totally dry, chop the Lime into bite sized pieces. Transfer to a clean glass jar. Mix in the green chillies and ginger (both chopped). I layer them in the order of Lime-Ginger-Green Chillies-Salt and so on. Stir well and leave in a cool dry place to pickle for 2 weeks. Once every two days, give a gentle stir with a clean spoon at night and leave aside. It took around 2 and 1/2 weeks for me to get the Lime pieces, Chilli pieces and Ginger pieces to pickle. Once done, store in fridge if you stay in hot terrains or you could leave them out in a dry cool place if the temperature is cool, less damp and non-humid. The shelf life for this recipe is a year or two without any signs of moulds and fungus if you store it well. The older the life of of Kanchi, the wholesome the flavours. Recommend to begin using Kanchi after 3-4 months of pickling for a wholesome taste.