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Lime & Chilli Pickle

  • 10 ┬áLimes
  • 3 tbsp salt
  • 1 tbsp sugar
  • 1 tsp cumin seeds
  • 1 tbsp Panch Phoran
  • 1 tsp mustard seeds
  • 1 tsp turmeric
  • 2 garlic cloves
  • 2 tbsp white wine vinegar
  • 1 tbsp oil (I used chilli oil)
  • 20-25 fresh Green & Red chillies (mixed heat)

Method:

  • Cut the limes into small pieces (Preseve the juice while cutting)
  • Put lime pieces & juice in a 700ml sterilised kilner jar and add the salt & stir.
  • Roughly cut the Chillies into chunks (seeds & all), add to jar
  • Chop the garlic & add to the jar along with the sugar, tumeric, oil & vinegar
  • In a frying pan, dry roast the cumin, mustard, panch phoran seeds until aromatic
  • Add the seeds to the jar, give it a good stir or shake.

Allow up to 30 days before eating but the longer you leave it the better! I’ll leave mine for 90 days, giving it a shake every now & then. Serve with curries, breads & poppadoms. Enjoy!

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