Lime pickle (Winter recipe)
This recipe needs advance preparation!
Most of the lime pickle recipes I have seen require the limes to be 'cooked' in the sun for up to a month. With frost still white on the ground in the middle of the afternoon, its going to be a while before I can experiment with that one.
This recipe however can be made even when it's snowing!
- 6 unwaxed limes, or more if they are small
- 1 tablespoon sea salt
- 2 teaspoons chili powder
- 1 tablespoon garam masala
- 2 tablespoons jaggery or brown sugar
- 6 cloves of Garlic, peeled and crushed
- 125 ml vegetable oil
- 3 onions, peeled and very finely chopped
- 500 ml malt vinegar
- Wash the limes in very hot water, just in case they have been wax-treated
- Halve them and pick out the pips
- Cut into bite-sized pieces, reserving any of the escaping juice
- Put the limes into a lidded Tupperware container
- Mix the chili powder, salt, garam masala, jaggery, garlic and any reserved lime juice together in a small bowl and mix well. You may need to warm the jaggery a little first.
- Add the mixture to the limes, seal and refrigerate for up to a week if possible. Shake daily.
- After a week, heat the oil and sauté the onions on a low heat until they become translucent, about 10 minutes. Don't brown them
- Add the refrigerated mixture to the pan and cook for about 15 minutes often. Take care not to break up the limes
- Add the vinegar, bring to the boil and immediately reduce the heat, cover and simmer for 1.5 hours
- Remove from the heat, allow to cool and pack into sterilised jars.
- Leave in a cool dark place for a month to mature
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