Lime Pickle 2
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| Lime Pickle 2 | |
|---|---|
 |
| Servings: | Makes just over 1 litre |
| Ready in: | 1 hour, 30 minutes |
| Prep. time: | 30 minutes |
| Cook time: | 1 hour |
| Difficulty: | 
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This recipe needs advance preparation!
A very delicious, spicy lime pickle to accompany rice dishes
Ingredients
Printable π¨ shopping π list & π©βπ³ method for this recipe
- 1.5kg limes, left whole, but stem bits removed
- 300g salt (I used pink Himalayan salt)
- 70g garlic, peeled and finely chopped (50g + 20g)
- 40g ginger, peeled and finely chopped (20g + 20g)
- 150g groundnut oil (or other neutral oil)
- 70g extra hot chilli powder
- 1 teaspoon turmeric
- 2 teaspoons fenugreek, ground
- 1 teaspoon cumin, ground
- 50g black mustard seeds
- 500g water (200g + 300g)
- 100g sugar
- 60g cider vinegar (or white wine vinegar)
Method
- Place the limes in a steamer containing water and bring to the boil.
- Steam for 45 minutes.
- Allow the limes to cool then cut each one into 8 pieces.
- Place in a bowl and mix with the salt.
- Cover and leave for 3 days, stirring them twice daily. No need to refrigerate.
- After this resting time, rinse the limes with water and leave to drain.
- Meanwhile, heat the oil in a pan and fry 50g of the garlic and 20g of the ginger until soft, then set aside. DonΒt let the garlic brown.
- Using a blender, mix the chilli powder, turmeric, fenugreek, cumin and the remaining 20g each of the garlic and ginger with 200g of the water. It should end up as a paste.
- Tip the fried garlic and ginger into a bowl, leaving some oil in the pan.
- Re-heat the pan and when hot, add the mustard seeds.
- As soon as the mustard starts to pop, add the spice paste.
- Cook until the oil starts to separate.
- Transfer to a saucepan with the remaining 300g water and simmer, covered, for 40 minutes, stirring frequently.
- Add the sugar and vinegar and continue simmering, covered, for 10 minutes.
- Add the previously cooked garlic and ginger, together with the oil and the limes.
- Mix together (off the heat) until the limes are coated in the spices.
- Put into sterilised jars with vinegar-proof lids and keep for at least one month before eating.
- It is at its best after 6 months to 1 year though.
Recipe source
- Adapted for conventional cookery from a recipe in Fast and Easy Indian cooking]] (Thermomix TM31 Cookery Book)