I made this once a long time ago and thought I had lost the recipe. It's an excellent Goan Lime Pickle courtesy of Jennifer Fernandes from 100 Easy-to-Make Goan Dishes, published Vikas Publishing House in New Delhi. I picked it up on one of my trips to India along with other local cookbooks that I find are usually so much better than those done for foreign custom.
30 limes
a good handful or two of salt (I like rock or sea salt flakes)
4 tbsp dried red chillies
2 tbsp turmeric
2 tbsp cumin
2 tbsp mustard seed (black)
a handful of curry leaves
2 1/2 cups white vinegar
4 cloves garlic
5 cm ginger
10 green chillies
4 tbsp sugar
2 tbsp salt
2 1/2 cups oil (I used half sesame and half vegetable)
Cut the limes into quarters, salt them, put them on a tray or plate with the flesh side up, and leave them to dry in the sun or a warm place for 3-4 days or longer depending on the weather. You want them still a little fleshy but heading toward dry.
Powder the dry chillies, turmeric, cumin and mustard seed. Chop the curry leaves, garlic and ginger fine.
Put the oil in a frying pan and when hot add the curry leaves, garlic and ginger and saute for a few minutes being careful not to get the garlic burnt.
Chop the green chillies fine and add them and the ground spices to the frypan and fry for a few minutes again. The ground spices may stick to the bottom of the pan so keep stirring the mix, scraping the bottom of the pan from time to time.
Take the limes and put them into a bowl with the vinegar and wash off the salt.
Put the limes, the salty vinegar and the sugar into the frypan and keep frying for 15 minutes till the gravy is thick and the limes are quite soft but still intact.
Cool the mixture and bottle it.
You can eat the pickle straight away.
Here's a picture of my pickle.
30 limes
a good handful or two of salt (I like rock or sea salt flakes)
4 tbsp dried red chillies
2 tbsp turmeric
2 tbsp cumin
2 tbsp mustard seed (black)
a handful of curry leaves
2 1/2 cups white vinegar
4 cloves garlic
5 cm ginger
10 green chillies
4 tbsp sugar
2 tbsp salt
2 1/2 cups oil (I used half sesame and half vegetable)
Cut the limes into quarters, salt them, put them on a tray or plate with the flesh side up, and leave them to dry in the sun or a warm place for 3-4 days or longer depending on the weather. You want them still a little fleshy but heading toward dry.
Powder the dry chillies, turmeric, cumin and mustard seed. Chop the curry leaves, garlic and ginger fine.
Put the oil in a frying pan and when hot add the curry leaves, garlic and ginger and saute for a few minutes being careful not to get the garlic burnt.
Chop the green chillies fine and add them and the ground spices to the frypan and fry for a few minutes again. The ground spices may stick to the bottom of the pan so keep stirring the mix, scraping the bottom of the pan from time to time.
Take the limes and put them into a bowl with the vinegar and wash off the salt.
Put the limes, the salty vinegar and the sugar into the frypan and keep frying for 15 minutes till the gravy is thick and the limes are quite soft but still intact.
Cool the mixture and bottle it.
You can eat the pickle straight away.
Here's a picture of my pickle.
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