Lime Pickle - Part 2

Well, both Christmas and New Year were a washout in 2017! On Christmas eve my family came down with the flu, and only recovered in time to return to work on January 2nd. So there were no major celebrations this year, but I did manage to finish making my Lime pickles.

Once the 2 week salting process has finished it is time to cook the pickle and store it until it mellows in flavour. As you can see below, after 2 weeks in the salt brine the limes look very different.

Ingredients

2 tsp mustard seeds 2 tbsp garlic paste 1.5 tbsp ginger paste 2 tsp ground cumin 2 tsp ground coriander 1 tsp chilli powder 2 tsp brown sugar 2 tsp vinegar

100 ml warm water

2 tbsp vegetable oil

Directions

Heat the oil until hot, add the mustard seeds and fry until they begin to pop

Then add in the garlic and ginger paste and the dry spices and cook together for about 2 minutes.

Next add in the limes and their juice, the vinegar, sugar and water. Bring to a boil.

Reduce to a simmer and cook for around 20 minutes until the sauce is thick.

While still hot, pour the pickles into a sterilised jar. Leave until completely cooled.

When cool, store in the refrigerator for a minimum of one week, but is better to leave for 2 weeks for the flavours to mellow and mingle.

Once the pickles are ready for eating, use within 2 months.