Hot Lime Pickle RecipeOrigin: India Period: Traditional |
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This is a classic Indian relish, often served with poppadoms before a meal. Ingredients
12 limes (thin-skinned varieties) 
Hot Lime Pickle Preparation:Method:MethodThoroughly 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. |
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