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An Indian style lime pickle.
1 kg limes
100 g cooking salt
500 g sugar
1 teaspoon cardamom seeds (ground)
2 teaspoons cumin seeds (ground)
Half a teaspoon cloves (ground)
Chilli powder as per taste required
75 g of grated ginger root
Fenugreek (methi seeds)
1 teaspoon Mustard seeds
Soak the limes overnight in a bowl of cold water. This will make the limes clean as well as softer and tangier.
Remove them from the water and cut of the top and bottom, then either slice or cut into quarters. The thick skin softens as the time passes and after about a month the skins become soft and the pickle is ready to eat.
Remove the seeds and sprinkle on the salt, leave for an hour.
Grind all the spices and mix with the juice squeezed from the limes. Place all the liquid in a large cooking pot and add the sugar. Bring the mixture to a boil, then boil for another minute after the sugar has dissolved.
Remove the pot from heat and add the chilli powder. When the mixture is cool add the limes and the grated ginger. Mix these very well.
Pack the limes into sterilised jars and top up with the liquid, making sure that there are no air gaps. Seal the jars and leave in a warm place such as window sill, ideally in sunlight. After 5 days the jars can be stored, the pickle is then ready after 4 to 5 weeks.
This recipe is taken from this website.
Read a blog post about lime pickle
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