Stay in the Bay NZ's Note:
This is from the book of Charmaine Soloman. We are preserving limes in bulk and they are wonderful for cooking, remember this is a recipe for preserved limes not fresh limes!!! I just love this, the flavour of this is strong so you do not need much.
My Private Note
350ml j ...
Units: US | Metric
- 8 salted limes (or preserved limes)
- 6 fresh red chili peppers
- 6 fresh green chili peppers
- 2 tablespoons black mustard seeds
- 1 tablespoon cumin seed
- 2 teaspoons fennel seeds
- 2 teaspoons black cumin seeds
- 2 teaspoons fenugreek seeds
- 1/2 cup mustard or 1/2 cup peanut oil
- 2 tablespoons sesame oil
- 1 piece asafetida powder, size of a peppercorn
- 6 garlic cloves, sliced
- 1 tablespoon finely grated fresh ginger
- 1 stalk lemongrass or 2 slices lemon rind
- 1 cinnamon stick
- 1/2 cup vinegar
- 1 teaspoon chili powder
- 110 ml honey, to sweeten
- 1Separate limes into quarters and cut each quarter into 3 or 4 pieces.
- 2Remove stems and seeds of chillies and cut into halves or quarters depending on size.
- 3In a dry pan roast the various seeds separately over medium deat, stirring constantly to prevent burning.
- 4When they smell aromatic turn them out of the pan into a plate to cool.
- 5Heat both kinds of oil in a large pan and fry asafoetida, then lift it out and discard.
- 6Fry garlic and ginger over low heat until golden, then add remaining ingredients.
- 7Bring to the boil and let simmer for about 10 minutes, stirring constantly, add honey.
- 8Remove cinnamon stick and lemon grass.
- 9Cool and bottle.
You Might Also Like...View All Chutneys Recipes
Nutritional Facts for Lime Oil Pickle
Serving Size: 1 (19 g)
Servings Per Recipe: 50
- Amount Per Serving
- % Daily Value
- Calories 22.1
- Calories from Fat 7
- Total Fat 0.8 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 30.1 mg
- Total Carbohydrate 3.5 g
- Dietary Fiber 0.4 g
- Sugars 2.4 g
- Protein 0.5 g
The following items or measurements are not included: