Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Accompaniments (Sauces, Chutneys, Dips, etc) => Topic started by: littlechilie on July 22, 2014, 02:53 PM
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Hello all today I am happy to post my Lime Pickle Recipe for you all, Please enjoy as this will knock the socks off any prepackaged pickle.
Needed
limes x 30, look around markets and ask for discoloured limes I got 40 for 2 pound of a local store.
1 cup oil
1 Tsp methi pow
80 ml Kashmiri Chili pow
40 ml ground chilies
60 ml salt
80 ml cumin
80 ml black mustard seed
40 ml nigella seed
5 bulbs of garlic blended or chopped , your preference.
Stage 1,
I clean and chop limes in to small bite size bits and put in bowl, very sharp knife needed and it takes me a while to chop all limes up small. I mind my fingers here. :)
I chop and peel garlic, put in bowl.
Stage 2,
I Grind spice except rough ground chilli flakes, then I heat oil in pan and add all spice turn heat low and cook for 5 mins until fragrant and oil is coming out. Don't burn spice here!
I can chose to brown my garlic at this stage for a deeper garlic flavour! I chosen to leave my garlic raw before cooking with limes in this example.
Add all cooked spice mix to limes and chopped garlic and mix, then cling film all in a bowl and cook for 15 mins in microwave. The mixture needs to cook in all it's juice and spice to bring out a deep flavour.
Please Beware of hot steam at this point in cooking!!!!!
I then Open cling film and mix the limes spice and oil, then cling film again and cook for another 6 mins and mix.
I also make sure cling film is tight as i want to cook the mixture with no holes in cling film or it will burn at the edges.
Sterilise jars for the pickle I heat jars in oven to sterilise then add the mixture to the jars while mix and jars are hot, trying not to burn my fingers here :) then seal and store.
Best after 2 weeks but is quite good straight out the pot, please enjoy reading this fantastic pickle recipe. :D
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All photographed in the Southern hemisphere presumably !
** Phil.
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Lol hi Phil are they showing upside down ?
They are fine on my iPad and iphone!
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You should take them if using your iphone with the volume buttons at the bottom so they show the right way for windows users.
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Sorry Gav iscon, great tip but they are taken on an iPad and the way u suggest :( must be a bug hey? Can an admin sort it out if possible please when they have time?
Thank you please :)
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They are fine on my iPad and iphone!
Purchased in Aus presumably? ;D
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I like it SS ;D kind of a Limey joke ;D
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All Photos are now fixed the correct way up I hope?
Thanks. :)
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Looks great LC, do you want my address to post me a jar? ;D
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Hi MA if ya like I will post you a smaller jar :) so ya can sample the goods should be perfect for eating next week.
Think I have about 12 months worth here I got a massive bargain on limes 8)
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What power setting do you microwave it on?
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SS full power nuke, just keep it warped up and it's no prob stopping it and having a peek to check the edges arnt cooking out.
Don't add any extra liquid as it will all come out of the limes, the aim here is to soften the lime skins and bring out all the juice.
Photo cooking out the spice in a cup of oil before adding to lime and garlic.
Photo of entire mixture warped ready for microwave.
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Evening lc, how many days/weeks is it best left before eating, and how long does it keep for?
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Thanks for posting this up, I will give it a try on a much smaller scale. Presumably boiling the mix in a saucepan would be equally good approach as I don't fancy microwave.
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Yer sure it will be fine in a pot but a longer cooking process. I would leave out the garlic and add a little white vinegar if it
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Yer sure it will be fine in a pot but a longer cooking process. I would leave out the garlic and add a little white vinegar if it
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Sterilising Jars is required to remove all bacteria, yeasts, fungi and organisms from the jar. Hope this helps.
Garlic is just one of the more difficult things to store at room temperature. I
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I recall at the time saying I heated my jars in the oven. Actually my knowledge now informs me this method will not truly remove the above risks.
:)
Whats your method of steralisation now?
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You could try Star san available from home brew shops.
London.
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Interesting recipe. The flesh of the limes quickly seems to disappear, leaving only the rind. No idea if I cooked it long enough but it's going to take a long time in storage for those lime skins to soften up I think. Very little end product to show for 2 whole limes.
I'll suspend judgement until I've been able to try some in context.
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Very little end product to show for 2 whole limes.
What would you expect with 2 limes, the recipe calls for 30 limes,
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What I would expect from 2 limes is more than that, otherwise I wouldn't have posted that comment would I? Try to keep up! ::)
The original recipe is for 30 limes, but I have no need for such quantity of lime pickle, nor do I wish to take the risk of committing 30 limes to an as yet unproven recipe.
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2 Limes is 2 Limes and thats what you get.
Out of interest did you reduce the other ingredients by 15?
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Well 15 is a tricky number, so I can't swear, but FWIW I used:
1 tbsp vegetable oil
Half 1/8 tsp methi powder
1 lvl tsp Kashmiri chilli powder
Half lvl tsp ground chillies
0.75 lvl tsp salt
1 lvl tsp cumin powder
0.5 lvl tsp black onion seed nigella
1 lvl tsp black mustard seed
1 tbsp white vinegar
It would've been 3 cloves garlic in addition, but I omitted on advice from LC.
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Interesting recipe. The flesh of the limes quickly seems to disappear, leaving only the rind. No idea if I cooked it long enough but it's going to take a long time in storage for those lime skins to soften up I think. Very little end product to show for 2 whole limes.
I'll suspend judgement until I've been able to try some in context.
JonG Did you magically expect the pickle to increase in quality the more you cooked it? And when have you ever eaten pickle that has retained the flesh intact. It