Lime Pickle
Submitted by henrypat on March 17, 2012.
- Main Ingredient: Lemon
- Preparation: Canned and Preserved
- Course: Pickles
- Preparation Time: 20 minutes
- Cooking Time: 20 minutes
- Yield:
Description
Basically i am a food lover. I like to taste variety of pickles.
Lime Pickle ingredients
- 12 Limes
- 60 g Coarse sea salt
- 3 t fenugreek seeds
- 3 t Mustard seeds
- 6 t Chilli powder
- 3 t Ground Turmeric
- 250 ml Vegetable oil
- Coriander sprigs
Cooking Lime Pickle
Cut each lime lengthwise 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 them 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 chilli powder and turmeric and mix well. Sprinkle spice mixture over limes and stir. Pour over oil and over with a dry cloth. Leave in a sunny place for 10-12 days, until softened. Pack into sterilized jars then seal and store in a cool, dark place. It can be kept for 1-2 weeks. Serve at room temperature, garnished with coriander.
Notes
Variation: To make Lemoni Picklei, substitute 8 lemons for the limes.
Author Bio:
Henry Pat is a part time chef & Jr Marketing Executive at http://www.tropicalfoods.com. Tropical Foods can create custom bulk snack mixes for any specialty needs.
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