chop limes into eigths and place in a bowl with the salt and leave covered with a tea towel overnight for the salt to draw out the juices
Heat the cumin, coriander, fenugreek, fennel and mustard seeds in a dry pan for about 1 minute till aromatic then tip out of pan immediately to stop cooking. Crush them in either a mortar and pestle or coffee grinder
Heat the oil in pan and add the ground seeds and all other spices and stir to form a paste and add the sugar too. Leave this to cool completely.
Add to the limes and mix thoroughly along with the brine/juices from the limes.
pack into sterilised jars cover with lids and leave on windowsil for a week
Tip the contents of jars into food processor and pulse to break up the pickle still further then pack into sterilised jars and leave for another week.
This recipe makes 4 x 200g jars of lime pickle.This will last for up to a year, once opened store in the fridge.Use your homemade lime pickle with curries, stirred into yoghurt as a dip and on sandwiches etc.This is Hot stuff!!!
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword curry, pickles
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