Lozza's ludicrous but luscious Lime Pickle

[vix]

I keep reading the thread title as 'ludicrous' not 'luscious' :/

[Jonny69]

Originally Posted by Lozza

No boiling the salt and lime juice kind of cook the lime skins and they become soft an gelatinous - they will start to go a browny/beigy/yelow colour.

Ah right, so it's more of a salted preserved limes sort of thing then.

[Lozza]

Originally Posted by Jonny69

Ah right, so it's more of a salted preserved limes sort of thing then.

I guess so but with the spices etc... apparently it's the tarka that makes it a pickle..

Originally Posted by what is tarka

Tarka is technique where spices are added to very hot oil. When the spice seeds are added to the hot oil, they pop and sizzle bringing out the intense flavor and aroma.

Tarka might be done in different ways:

Its either done at the beginning of a recipe, and then the other ingredients are added to it. So its cooked in the seasoning and flavored oil.

It is also may be done after the dish is cooked. The spices are added to the hot oil, and when the Tarka is done, the oil along with the spices are poured over the dish, stirred and covered to retain and intensify the flavor.

Sometimes it may be done both at the beginning and the end.

It's easy that's what matters lol

[vix]

Originally Posted by vix

I keep reading the thread title as 'ludicrous' not 'luscious' :/

Rofls

[Jonny69]

Heheheh

Didn't manage to get this started last night so I'll have a go tonight instead.

[Wryel]

There's no way I can make this in my current flat but I move in two weeks, massive curry is in order!

[Jonny69]

Stage 1 is in the bowl

Does it need to be kept in the fridge?

[Lozza]

Originally Posted by Jonny69

Stage 1 is in the bowl

Does it need to be kept in the fridge?

I've just popped it on the side, have given it a stir once a day.. and Saturday will be stage two eeeeeeeeeEEEeee

[lostkat]

Originally Posted by Belmit

I love limes but not a big fan of lime pickle. I think it has something to do with sweet and savoury/sour - can't eat Coronation chicken if it has sultanas in, or tuna with sweetcorn in either. Well, I can, but I choose not to! I don't know why I'm telling you this.

I completely agree with you! I don't like sweet & sour together either. It feels wrong. For example, I love lamb tagine... apart from the bloody apricots in it. WHY are they there? It ruins it! I'm not keen on anything savory which has had pineapple thrown into it either. Ham and pineapple pizza? URGH!! Wrongness. Leon's the same.

My Mum on the other hand would love your recipe Lozza. She will sit and eat lime pickle from the jar

[Lozza]

So were 5 days in (well 6 really as I should have done this last night) and your limes should look something like this:



Get yourself a frying pan and dry roast (without any oil) 1 teaspoon of Cumin seeds and 1 teaspoon of Mustard seeds. When they just start to colour take them off the heat:



Pop into your mortar (plastic bag) and grind up (bash with a rolling pin)



Add a pinch of Turmeric (half a teaspoon) and 5 teaspoons of chill powder (less if you don't like it hot hot hot!)



Sprinkle the spices over your limes stir well until everything is coated well. Cover again and set aside for another 3 days!



In three days you will need:

Vegetable oil
Mustard seeds
400g jar