Lime Pickle (in 5 weeks) - Part 1

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This recipe came from a great blog I came across called Limepickle.com

It is very simple and makes a great pickle!  I''ve not changed a thing other than to convert it into metric.  You could swap the limes for lemons.  Mmnnn pickles....


  • 16 Limes
  • 5 tbl spoon salt
  • 3 teaspoon turmeric
  • 1 tbl spoon white vinegar
  • 250 gram skinless split mustard (slightly crushed)
  • 50 grams crushed fenugreek seeds
  • 10 tbl spoon red chilli powder.
  • 1 tea spoon asafoeteida powder
  • 1 and 1/2 cups vegetable oil
  • 1/2 cup mustard oil (or substitute with vegetable oil)
Cut the limes into quarters for a smooth pickle, or in halves for a pickle with more texture/peel left at the end of the process. Put them into a sterilized pickling jar, with the salt, vinegar, and turmeric.  Stir every other day for 4 weeks.

After this time it should be soft.  It is the basic lime pickle.  Add the rest of the ingredients... the crushed mustard, asafoeteida, red chilli powder, vegetable and mustard oil.  Give it a good stir and leave for 1 more week.

Wow.


ORIG BLOG RECIPE HERE  

My nearest Asian stores are a tube-ride away and I feeling lazy... so I  found this Asian mail order that is good for the whole of the UK.  They also do Thai, Chinese & Caribbean ingredients.  The prices are not bad.

THE ASIAN COOKSHOP

Comments

  1. AnonymousWed Apr 30, 09:04:00 am

    Thank you so much!! Been scouring Google for the recipe I used last year, found a scratched out version on a scrap of paper and from that, managed to find this (and the link to the original doesn't seem to work anymore?). YUM cannot wait to make it again :)

    ReplyDelete

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