Indian lime or lemon pickle

3:10 pm on 2 December 2016

Indian lime or lemon pickle

This is a low-oil lime/lemon pickle. The tempering of the spices creates aromatics that are just amazing. You will have the neighbours popping in to check out what’s cooking! This is a delicious pickle to serve with your favourite curry.

Makes 1 x 300g jar

 

6 limes or 5 lemons

1 Tbsp salt

2 Tbsp vegetable oil

2 tsp fenugreek seeds

2 tsp fennel seeds

2 tsp mustard seeds

1 tsp cumin seeds

1 tsp coriander seeds

3 cloves garlic, finely chopped

1cm fresh ginger, peeled and grated

 ½ tsp chilli powder

¼ cup water

60g brown sugar

2 Tbsp white vinegar

Method

Cut the limes or lemons into wedges. Place them in a large bowl and sprinkle with the salt. Cover the bowl with a clean tea towel, and set aside in a cool, dry place, stirring occasionally, for 2 days.

Heat the oil in a medium-sized saucepan over a medium heat. Add the fenugreek, fennel, mustard, cumin and coriander seeds. Cook for 30 seconds, or until the seeds start to pop. Remove from the heat, and grind to a smooth paste using a mortar and pestle.

Return the spice paste to the saucepan, and add the garlic, ginger and chilli powder. Cook, stirring, for 30 seconds or until aromatic. Be careful not to overcook the garlic, as it will become bitter.

Stir in the salted lime/lemon mixture, water, sugar and vinegar, and bring to the boil. Reduce the heat to low, and simmer, stirring occasionally, for 15 minutes, or until the mixture is thick.

Spoon the mixture into hot, sterilised glass jars. Seal and invert the jars for 2 minutes, before labelling and dating them. Set aside in a cool, dark place for 1 week to develop the flavours.

Keeps up to a year, and a month in the fridge once opened.

 

 

From Jesse Mulligan, 1–4pm

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