Lime Pickles Recipe - Cooking Index
Lime Pickles Recipe - Cooking Index
| 12 | Limes | |
| 1/4 cup | 59ml | Coarse sea salt |
| 1 tablespoon | 15ml | Fenugreek seeds |
| 1 tablespoon | 15ml | Mustard seeds |
| 2 tablespoons | 30ml | Chile powder |
| 1 tablespoon | 15ml | Ground turmeric |
| 1 cup | 237ml | Vegetable oil |
| Cilantro - for garnish |
1. Cut each lime lengthwise into 8 slim wedges- place in a large bowl - sprinkle with salt and set aside.
2. Put fenugreek and mustard into a skillet and dry-roast over medium heat about 1 to 2 minutes, until they begin to pop. Put into a mortar and grind to a fine powder with a pestle.
3. Add chili and turmeric and mix well. Sprinkle the spice mixture over the limes and stir gently. Pour the oil over the limes and cover with a dry cloth.
4. Leave the bowl in a sunny place 10 to 12 days, until the limes have softened. Pack in jars, seal them, and store in a cool, dark place.
Source:
'The Hot and Spicy Cookbook' by Crescent Books
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