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Lemon or lime pickle
- Makes
2 litres
- Difficulty
Easy
Published 1999
This pickle can be made with lemons or limes — go with whatever is the most abundant at the time and whichever flavour you prefer. It is a wonderful accompaniment to curries and rice dishes, but use it sparingly as the flavour is very intense.
Ingredients
12 1 teaspoon 250 ml
Method
Cut lemons or limes into eighths lengthwise. Dry-roast fenugreek seeds over gentle heat until fragrant, then remove from heat. Heat half the oil and fry chillies for 5 minutes over moderate heat until softened, then remove with a slotted spoon. Reserve oil from pan. Pound chillies, fenugreek seeds and a little salt in a mortar and pestle. Heat remaining oil and fry mustard seeds, turmeric and a
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