Recipe: Hot Lime Pickle
- Details Category: Condiments, Jams, Preserves, Pickles and Sauces Published on Sunday, 28 October 2012 18:44 Written by ethel :
This is a classic Indian relish, often served with poppadoms before a meal.
- 12 limes (thin-skinned varieties)
- 6 tbsp sea salt
- 1 tsp cumin seeds
- 2 tsp black mustard seeds
- 1 tsp fenugreek seeds
- pinch of turmeric
- 5 tsp hot chilli powder
- 2 red chillies, finely shredded
- 4 tsp oil or ghee
- Thoroughly wash and dry the limes.
- Juice 4 and cut the remaining 8 into either 4 or 8 wedges (depending on the size of the limes).
- Toss the wedges with the salt and lime juice in a bowl.
- Carefully transfer the limes to a clean, dry, glass or porcelain jar with a tight-fitting lid.
- Place in a cool spot and allow to soften for 4 days.
- On the 5th day add the cumin, mustard (1 tsp) and fenugreek seeds to a pan and dry roast.
- When nicely fragrant place in a coffee grinder and render to a fine powder.
- Add this to your jar along with the turmeric, chilli powder and chillies.
- Mix with a clean, dry, spoon to combine then re-seal the jar and set aside for 3 days (this recipe assumes you have thin-skinned limes which will soften in a week; thick-skinned limes may take up to a month to be ready).
- Just before you are ready to serve the pickle add 4 tsp of oil of ghee to a hot pan along with the remaining 1 tsp mustard seeds.
- Cook until the mustard seeds 'pop' and flavour the oil.
- Turn off the heat and allow the oil to cool before adding to the pickle.
- Mix thoroughly, then serve.