Mick Gower's Indian Recipes
Lime Pickle
- 8 fl oz Mustard oil
- 8 Limes
- 1½ tbsp Salt
- ½ tsp Black pepper
- 1 tbsp Garlic powder
- 1 tbsp Ginger powder
- 1 tbsp Mustard powder
- 1 tbsp Roasted yellow mustard seed
- 1 tsp Fenugreek coarsely broken
- 1 tsp Cumin seed coarsely broken
- 1 tsp Fennel seed coarsely broken
- 6 Whole green chillies
- 1 tsp Chilli powder
- 2 tsp Paprika
- 1 tsp Ground turmeric
Wash and dry the limes, cut them into quarters put them in a plastic bowl dust the limes
with salt and leave for a couple of days in a warm place
Mix all the spices together and sprinkle over the salted limes, stir well and leave for
another day.
Heat the oil in a saucepan until it begins to smoke, turn the flame very low and simmer
the oil for another 20 minutes, remove from the heat and allow the oil to cool. Now put
the limes in a sterilized dry jar and pour in the oil, cover the jar with a muslin cloth
and put the jar in a warm place (ie airing cupboard). Leave for about 2 weeks then its
ready to serve.
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