Part 2
Your limes should have been in a sealed jar for 7 days, being shaken well twice a day. Now it’s time to make the pickles!
Day 7
Sweet, Sour And Spicy Lime Pickles
Ingredients
600g chemical-free or organic sour limes, thin skinned and juicy
1 1/2 tsp turmeric powder
2 tbsp Morton salt flakes
6 tbsp extra virgin olive oil
24 medium size garlic cloves, peeled and pounded
4 inch piece ginger, peeled and pounded
2 tsp ground cumin
2 tbsp chilli powder
2 tsp caraway seeds
1 tsp fenugreek seeds, roasted and ground
2 tsp yellow mustard seeds, pounded
1 cup fresh lime juice
560 grams of raw honey
Method
Sterilise 2, 500 ml jars and one or two small jars.
Peel 24 cloves of garlic. Peel a 4 inch chunk of ginger. Roughly chop both and put them in a large mort and pestle with a pinch of salt and pound until you have a paste. Set aside.
Juice about 6-7 limes until you have 1 cup of juice. Set aside.
Take out ground cumin, chilli powder, caraway, fenugreek and mustard seeds and raw honey. Gently roast the fenugreek seeds and grind in a spice grinder. Pound the mustard seeds in a small mort & pestle until they are mostly broken open.
Heat a wok and add 6 tbs of olive oil on a medium heat. Add the garlic and ginger and cook for 30 seconds. Add the spices - the cumin, chilli powder, ground fenugreek seeds, caraway and mustard seeds. Cook for 30 seconds. Turn off the heat.
Add the fresh lime juice and honey and mix well. Turn the heat back on and bring to a boil. Reduce the heat and simmer for two minutes. Add in the lime pieces and all the juices on a medium heat until it reaches a boil. Simmer for several minutes. Turn off the heat.
Allow it to rest for 5 minutes. Spoon the lime pieces with some of the juice in to your 2, 500 ml sterilised glass jars.
Turn on the heat and cook the remaining juice for several minutes until it reduces slightly and thickens, about 10 minutes. Spoon the juice in to the jars. Secure the lids and leave the jars on the counter for three more days.
If you have more liquid than fits in to your 2, 500 ml jars, add it to an additional small sterilised jar(s).
Day 10
Your pickles are ready!
I sterilized 7 small jars and poured the finished pickles with any excess liquid I had in another jar in to a large, clean glass bowl. Then I spooned the pickles and sauce into the small jars, labelled them and stored them in the refrigerator.
Enjoy these pickles with dhal, naan, chapati, on sandwiches, with steamed vegetables and rice! They are delicious!
