Lime Pickle 2
Sharp and tangy
This recipe needs advance preparation!
- 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)
- 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. Dont 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.
- Adapted for conventional cookery from a recipe in Fast and Easy Indian cooking (Thermomix TM31 Cookery Book)
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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