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Burmese Lime Pickle (THAMBAYA THI THANAT)
Make in the summer. They marinate/pickle in a sunny window for 1+ months.

4 green limes, quartered
2 tsp. salt
2 Tbsp. oil
1-inch piece ginger, cut into 4 slices (candied ginger works nicely)
1 Tbsp. white or cider vinegar
2 Tbsp. sugar
1 Tbsp. paprika
1 tsp. garam masala
1 tsp. cumin seeds
2 cloves garlic, sliced

Squeeze 1/2 the juice from each lime. Mix the lime pieces with 1
tsp. of salt and put them in a jar with a tight lid. Leave in a
sunny window for 4 days. (I recommend adding something between
the jar and it's lid because the salt tries to rust the lid. A
piece of plastic or fabric would probably work.) Rotate the jar
occassionally (daily) to keep everything mixed up. Save the extra
lime juice for another purpose. Add the remaining 1 tsp. salt and
mix and let the limes pickle in the sunny window for 1-2 months.
turn the jar around to mix everything up every couple of days.

Heat the oil, add ginger and stir fry until the ginger is lightly
browned. Add vinegar, limes and the juice from the lime jar. Mix
and cook until the vinegar evaporated (2-4 minutes or so). Add
the paprika, garam masala, cumin and garlic. Stir fry from about
3 more minutes. Place in a clean jar and cover with a tight lid.
Can store on the shelf or will keep indefinitely in the refrigerator.

Serve with a Burmese or Indian meal.


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