Lime Pickle.
This is a very hot Indian pickle.
This recipe makes enough for 2 500g / 1 lb jars.
Ingredients.
6 limes, rinsed.
60g / 2oz of salt.
1 tablespoon of yellow mustard seeds.
1 teaspoon of fenugreek seeds.
Seeds from 2 star anise.
4 small green chillies, chopped finely.
125g / 4oz of light muscovado sugar.
1 tablespoon of ground ginger.
3 to 4 tablespoons of water.
Method.
1. Cut the limes into quarters, put them into a wide bowl and sprinkle over the salt. Leave for 24 hours.
2. Next, put the mustard seeds, fenugreek, star anise seeds and chillies into a dry saucepan and cover. Place over a high heat and roast the spices, shaking the pan constantly until the mustard seeds start to pop. Remove from the heat.
3. Strain the liquid from the limes into a small pan. Add the sugar, ginger and water. Boil for 2 minutes or until the sugar has dissolved.
4. Combine the limes and roasted spices thoroughly and put into 2 clean, dry preserving jars. Pour over the sugar mixture, making sure it covers the limes. If it doesnt, push the limes further down into the jar, or remove one or two quarters.
5. Cover the jars loosely, and when quite cool, screw on the lids tightly. Label each jar, adding the date and keep for 4 weeks before using.
