Thursday, 3 March 2011

Easy Lime Pickle

Amended from a recipe at

  • 12 unwaxed limes
  • 75g coarse salt
  • 1 teaspoon fenugreek seeds
  • 1 tsbsp mustard seeds
  • 2 tbsps chilli powder
  • 1 tbsps turmeric
  • 180ml vegetable oil
1. Wash each lime thoroughly and cut lengthwise into 8 slim wedges
2. Place in a large bowl - sprinkle with the salt and set aside.
2. Put fenugreek and mustard into a skillet or heavy bottomed saucepan and dry-roast over medium heat about 1 to 2 minutes until they begin to pop.
3. Put into a mortar and grind to a fine powder with a pestle.
4. Add the chili and turmeric and mix well. Sprinkle the spice mixture over the limes and stir gently.
5. Pour the oil over the limes and cover with a dry cloth.

Lime Pickle

6. Leave the bowl in a sunny place for approx 2 weeks until the limes have softened. This can take a little longer in a colder climate.

7. Pack in jars, seal them, and store in a cool, dark place.

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