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12
55 g
1 tablespoon
1 tablespoon
2 tablespoons
1 tablespoon
225 ml |
limes
coarse sea salt
fenugreek seeds
mustard seeds
chili powder
ground turmeric
vegetable oil, such as sunflower or peanut
coriander sprigs, to garnish |
Method :
-
Cut each lime lengthways into 8
thin wedges.
-
Place in a large sterilized bowl,
sprinkle with salt and set aside.
-
Put fenugreek and mustard seeds in
a frying pan and dry roast over a medium heat for 1-2 minutes, until
they begin to pop.
-
Put them in a mortar and grind them
to a fine powder with a pestle.
-
Add chili powder and turmeric and
mix well.
-
Sprinkle spice mixture over limes
and stir.
-
Pour over oil and cover with a dry
cloth.
-
Leave in a sunny place for 10-12
days, until softened.
-
Pack into sterilized jars, then
seal and store in cool, dark place.
-
It can be kept for 1-2 weeks.
-
Serve at room temperature,
garnished with coriander.
Makes about 1.5 kg
Variation :
To make Lemon Pickle, substitute 8
lemons for limes.
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