After the success of a Brinjal pickle over the summer I wondered if I could repeat the success with another Indian pickle favourite Lime Pickle. I am guilty of sneaking a teaspoon or two from the fridge, and it’s lovely in cheese sandwiches. However the shop versions have a lot of oil which is sometimes a bit off putting so I wanted to make something a little lighter , I wondered around the internet looking for recipes .
When I made this up from a few recipes I was a little worried , it looked very liquid but left over time , like preserved lemons the texture thickened and the limes softened.Producing a spicy salty pickle lovely with some hot poppadoms .
Spicy Lime Pickle
6 fresh lime
1 tbsp cumin seeds
1 tbsp of coriander seeds
1 tbsp mustard seeds
1 tbsp fenugreek seeds
2 dried chillis roughly chopped
1 tbsp ground tumeric
6 tsp of salt
6 tsp of sunflower oil
- Take 12 limes. Wash and pat them dry cut two slots half way down.
- Roast together cumin , coriander, mustard , fenugreek , chilli seeds & turmeric by warming them for a few minutes in a hot pan.
- Mix the roasted spices with the oil and salt.
- Fill the slots in the limes. Push the limes into a preserving jar.
- Leave the limes for at least a month to mature.
- You can then finely chop to form a pickle.