Recipe Hot Lime Pickle

karadekoolaid

karadekoolaid

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Location
Caracas, Venezuela
Ingredients:
18 limes
2 tbsps vegetable oil (Indian sesame oil is best, but any will do)
1 tsp black mustard seeds
1 Tbsp fenugreek seeds
1 tsp turmeric powder, plus a little extra for each jar
1/2 tsp asafoetida (hing)
3 tbsps hot chile powder
3 Tbsps salt

Method:
  • Take 12 limes and cut them into pieces (quarters, or smaller). Place in a large bowl, sprinkle the salt over them and mix. Juice the remaining 6 limes and set aside.
  • In a small frying pan, heat the oil and, when hot, add the asafoetida, the mustard seeds and the fenugreek. When the mustard seeds begin to pop, pour the contents of the pan over the lime pieces.
  • Add the turmeric powder, chile powder and lime juice and mix well.
  • Fill three 500cc jars ( a mayonnaise jar, for reference) with the lime mixture. sprinkle a pinch of turmeric over the top, seal the jars and then shake well to mix all the ingredients thoroughly.
  • Leave in the sun for about 5 days ( or by a window with a lot of sunlight) and shake 3-4 times a day. This helps the pickle to mature.
  • The pickle will be ready to eat in about a month, but will last for years; yes, years!

lime pickle 1.jpg
Lime pickle 2.jpg
Lime pickle 3.jpg
Lime pickle 4.jpg
 
Last edited:
Timenspace said:
What does the lime taste like?
Click to expand...
In Indian cuisine, pickles (or achaar) are typically VERY spicy, salty and acidic, and sometimes even bitter. When you eat a tiny bit of pickle, the first thing that hits your tastebuds is the salt. Then you get the acidity/taste of the fruit ( might be lime, green mango, garlic, gooseberry, etc) then you get the spice. Finally, all those flavours come together and, to misquote Aristotle, "the whole is better than the sum of its parts" :laugh:
 
Thanks for posting this. Maybe I can finally make some proper Indian lime pickle. Does it have to mature in the sun? I don't really have a suitable window sill.
 
Morning Glory said:
Oh yes, I suppose I could. :okay: I don't really get out there due to mobility issues.
Click to expand...
I trust they're improving?
Change of plans today because the gardener and the cleaning lady were sick, and as my car is going to the mechanics again tomorrow, I'm going to zoom up to the supermarket and buy some limes, so I can post pictures on how to make the pickle.
I've discovered another recipe as well, so I might just post that too :D
 
karadekoolaid said:
In Indian cuisine, pickles (or achaar) are typically VERY spicy, salty and acidic, and sometimes even bitter. When you eat a tiny bit of pickle, the first thing that hits your tastebuds is the salt. Then you get the acidity/taste of the fruit ( might be lime, green mango, garlic, gooseberry, etc) then you get the spice. Finally, all those flavours come together and, to misquote Aristotle, "the whole is better than the sum of its parts" :laugh:
Click to expand...
This sort of sounds like the message my tastebuds send to my brain the first time ever I made Pho :)
Is it salty. Yes, no wait, no. It's hot.
No no wait, yes it is but it is sour...
Tastebuds went on a rollercoaster ride :scratchhead:
 
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