Hot Lime Pickle

The boy has discovered that we can get 10 limes for a pound at our local grocers. It’s time to add to our pickle stash with some hot lime pickle. We both love curry so this is a good investment.

1kg limes

100g salt

3tbsp mustard seed

10 fenugreek seeds

2tsp cumin seeds

1tsp cardamom seeds

400g sugar

7tsp chilli powder

75g grated ginger

For reasons I know not why, soak the limes in a big bowl of cold water overnight. Then slice off the top and bottom of them. You’re ready to go.

With a Bollywood soundtrack, you’re going to turn your kitchen into The Paradise Pickle Factory Ltd.  Get the boy to cut each lime into 16 pieces.  Admire the concentration on his face. Place in a bowl and sprinkle with the salt. Leave for a few hours to draw out the juice.

Mix the seeds and ad to a pan with the sugar and the salty juice from the limes. Bring to the boil slowly.

After a minute boiling, add the chilli powder. Turn off the heat and add the lime pieces and ginger. Give it a good stir.

Jar it up. It needs a week in a dark place to mature and is best eaten within a couple of months. With our love of dal it will almost certainly be gone before that.

It’s so cheap to do this now. He looks deservedly smug as he stacks this up in the larder.