Lime is a versatile and key ingredient in both sweet and savoury dishes. Packed with healthy nutrients, it plays an important role in enhancing and balancing flavours. Works as a garnish, accompaniment, tenderizer, its zest and juice used in salads, drinks, cooking and baking. Also, preserved as a pickle. Economical and readily available throughout the year. Much cheaper when in season and perfect for pickling.
The recipe for this pickle is from my sister-in-law Angela (John’s brother’s wife). Very hardworking and selfless, she shares her recipes freely and at once when I ask her. Delicious and bursting with a zesty flavour, this pickle is easy to prepare and absolutely finger-licking good.
Select limes that are firm, heavy, with thin skins and free of any blemishes or discolouration. Washed, parboiled, then quartered and seasoned with salt. Kept under weight for a couple of days. Cooked in a minimal amount of oil that is seasoned with mustard seeds and spice paste ground in vinegar. Cooled and stored in a sterilized airtight glass container, this pickle is ready for immediate consumption.
The recipe for this pickle is from my sister-in-law Angela (John’s brother’s wife). Very hardworking and selfless, she shares her recipes freely and at once when I ask her. Delicious and bursting with a zesty flavour, this pickle is easy to prepare and absolutely finger-licking good.
Select limes that are firm, heavy, with thin skins and free of any blemishes or discolouration. Washed, parboiled, then quartered and seasoned with salt. Kept under weight for a couple of days. Cooked in a minimal amount of oil that is seasoned with mustard seeds and spice paste ground in vinegar. Cooled and stored in a sterilized airtight glass container, this pickle is ready for immediate consumption.
Lime Pickle - II
Ingredients:
50 limes
500 ml vinegar
1 1/2 tablespoons mustard seeds
1 kg sugar
3 tablespoons oil
rock salt
Grind to a paste with vinegar
1/4 kg bedgi chillies
3 pieces of ginger (2-inches each)
3 pods of garlic
Method:
Parboil limes with water, cut into four and season with salt. Discard the water and keep the pieces under weight for two days. Remove the seeds and reserve the lime juice.
Heat oil in a pan and add mustard seeds. Once they splutter, stir in the ground paste and cook for a couple of minutes. Then, mix in the lime pieces, reserved juice and sugar. Cook on low heat stirring occasionally for 20 minutes. Check for seasoning.
Cool and store in a sterilized airtight glass container.
Note:
Ingredients:
50 limes
500 ml vinegar
1 1/2 tablespoons mustard seeds
1 kg sugar
3 tablespoons oil
rock salt
Grind to a paste with vinegar
1/4 kg bedgi chillies
3 pieces of ginger (2-inches each)
3 pods of garlic
Method:
Parboil limes with water, cut into four and season with salt. Discard the water and keep the pieces under weight for two days. Remove the seeds and reserve the lime juice.
Heat oil in a pan and add mustard seeds. Once they splutter, stir in the ground paste and cook for a couple of minutes. Then, mix in the lime pieces, reserved juice and sugar. Cook on low heat stirring occasionally for 20 minutes. Check for seasoning.
Cool and store in a sterilized airtight glass container.
Note:
- This pickle is ready for immediate consumption. Hence, minimal oil is used.
- While going through the recipe here in Canada, I noticed that the quantity of vinegar and sugar used is too much. I would reduce both, try to balance the taste with the lime juice and other ingredients.
- Final weight of pickle - unknown.
- Recipe credit: Mrs. Angela D’Souza
