• February 19, 2018, 09:54 PM
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Author Topic: Littlechilies Lime Pickle  (Read 3530 times)

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Online Madrasandy

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Re: Littlechilies Lime Pickle
« Reply #20 on: February 10, 2018, 08:43 AM »
Very little end product to show for 2 whole limes.

What would you expect with 2 limes, the recipe calls for 30 limes,
You cant beat the heat

Offline JonG

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Re: Littlechilies Lime Pickle
« Reply #21 on: February 10, 2018, 03:12 PM »
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.



Online Madrasandy

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Re: Littlechilies Lime Pickle
« Reply #22 on: February 10, 2018, 08:15 PM »
2 Limes is 2 Limes and thats what you get.
Out of interest did you reduce the other ingredients by 15?
You cant beat the heat

Offline JonG

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Re: Littlechilies Lime Pickle
« Reply #23 on: February 10, 2018, 08:39 PM »
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.

Offline littlechilie

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Re: Littlechilies Lime Pickle
« Reply #24 on: February 12, 2018, 09:16 AM »
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’s the flesh that has to break down in order to soften the rine.. You have also stated you clearly didn’t cook it long enough as the rine was still tough. Given a traditional pickle can take 6 Months to mature you don’t seem to understand the procedures and time involved. That’s the point of the above quick method. I suggested finding cheep limes from a Market. Usually 10-20 for a £1, but seeing your concerns about two limes I would recommend you buying a ready made jar and saving yourself the time.
Andy was only trying to assist you and you tell him to keep  up?
Try youtube bud it’s probably better suited to your skills...


 


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