Fantastic pickle

Indian Lime Pickle

This authentic recipe takes some time to prepare, and needs to be left for at least a month, but it is well worth the effort.

This red hot pickle is an Indian classic, and is not only absolutely addictive, but is also said to aid the digestion.

Ingredients

12 limes (organic if possible, as this recipe uses the rind)

10 dried red chillis

1 tsp fenugreek seeds

1 tsp mustard seeds

1 cup salt

½ tsp turmeric powder

¼ tsp asafetida

2 tbsp vinegar

Method

1Wash and wipe dry the limes. Cut into eighths (i.e. cut into quarters, and then cut each quarter in half.) Set aside.

2 Roast the red chillis in a small frying pan over a low heat until they are hot to the touch – take care not to let them burn! Grind to a powder with a pestle and mortar. Then transfer to a medium size bowl.

3. Roast the fenugreek seeds over a low heat until they are golden brown – take care not to over roast. Transfer to the mortar and grind to a fine powder. Add to the ground chilli.

4. Roast the mustard seeds until hot to the touch. Once again grind to a powder and add to the other ground spices.

5. Now, add the salt and turmeric powder to the spice mix – stir well to combine.

6. Wash a large jar and its lid in hot water. Dry and place the jar in the oven. Set the oven to Mark 5 (), and leave for 5 minutes. Turn off the heat, and take out the jar. This is done to steralise the jar, and make sure the pickle keeps.

Next, heat a small frying pan and sprinkle it with the asafetida. As the asafetida cooks it will give off vapours. Using oven gloves, hold the steralised jar upside down above the frying pan, so as to collect all the sme;; of the asafetida

This is a traditional way of steralising the pickle jar.

7.Now sprinkle a layer of the spice/salt mixture over the bottom of the jar. Add a layer of limes, then a layer of spices, then a layer of limes, and so on, finishing with a layer of spices. Add the vinegar, and any lime juice that might be left over on the chopping board.

8. Screw the top onto the jar, and put in a dry place for three days without touching it. On the fourth day stir the contents thoroughly with the handle end of a wooden spoon, and screw back on the lid. Stir the pickle every other day for the next 20 -30 days (or more).

If there is a sunny day during this time, you can take the pickle jar, remove the lid and cover with muslin, and place outdoors . This is said to help the flavours develop, but it might only really be applicable if you live in a very hot place like India.

Whatever the case, open the jar after about a month and enjoy the fantastic flavor of authentic homemade lime pickle. It will keep for a least three months in a larder or a refrigerator.