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  • Lime Pickle in Oil

    1 vote
    Lime Pickle in Oil
    Prep time:
    Cook time:
    Servings: 1
    by Lesley Winch
    5 recipes
    		 >
    My adaptation of a recipe by Dharamjit Singh

    Ingredients

    • 6 limes
    • 1 tbsp salt
    • ½ tbsp crushed, dried chillies
    • ¼ tbsp black pepper
    • ½ tbsp crushed garlic
    • 1 pinch powdered ginger
    • ½ tbsp ground yellow mustard seed
    • 1 pinch powdered fenugreek
    • 7½ fl oz oil*
    • ¼ tbsp cumin seed

    Directions

    1. Wash the limes,dry thoroughly and quarter or slice them.
    2. Put the limes into a 1 lb. pickle jar and add the salt, garlic, ginger, mustard and fenugreek.
    3. Heat the oil until it begins to 'smoke', then keep it warm on a very low heat for about.ten minutes. Let it cool.
    4. Add the cumin seeds to the jar and shake well, then cover with oil.
    5. Leave the pickle for about two weeks in a warm, dry place, stirring once or twice every day. Cover the jar with a sheet of kitchen roll during the day; put on the lid at night.
    6. **I put a small pinch of sugar in after four days and another small pinch of sugar after seven days because I used olive oil, which made it slightly bitter. A good vegetable oil would probably have been better.

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