LIME PICKLE

Name: LIME PICKLE
Yield: Makes about 900 g/2 lb/4 cups
Cuisine: India
Ingredients: 10 ml/2 tsp fenugreek seeds, finely ground; 10 ml/2 tsp ground turmeric; 30 ml/2 tbsp black mustard seeds, finely ground; 15 ml/1 tbsp cumin seeds, finely ground; 20 ml/4 tsp salt; 20 ml/4 tsp sugar; 10 ml/2 tsp chilli powder; 10 green chillies, halved; 120 ml/4 fl oz/½ cup malt vinegar; 250 ml/8 fl oz/1 cup vegetable oil; 10-12 limes; 15 ml/1 tbsp salt; 2.5 cm/1 in piece of fresh root ginger, grated or minced (ground); 10-12 curry leaves; 5 ml/1 tsp asafoetida; 10-12 garlic cloves, crushed

Preparation info

Makes about
900 g

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Ingredients

10-12 limes
15 ml/1 tbsp salt
120

Asia
India
Preserve
Vegan
Gluten-free

Method

Wash the limes and dry them thoroughly with a cloth. Trim them, then cut them into quarters. Sprinkle the quarters with the salt and put them in a colander, placed over a bowl. Set aside for 2 hours, then transfer them to another bowl and add the vinegar. Stir until any remaining salt is dissolved and drain in the colander again.
Heat the oil in a pan