Monday, 28 July 2014

Lime Pickle

Wait!!! The next time you squeeze limes or lemons, don't throw out the skins.

While the purpose of this blog is to understand spices and to accept and appreciate the exotic cuisine of India from the perspective of a Trinidadian, that understanding can also bring home innovative ideas from the continent that can spice up our own local dishes. Here is something that I adapted from what I saw in India; its lime skin pickle.

LIME (SKIN) PICKLE

Various Pickles





INGREDIENTS:
1 dozen limes (skins)
1 tbsp Chilli powder
1 tbsp Cumin powder
1 tbsp Coriander powder
1 tsp Fenugreek 
100g Mustard (seed) powder
1 cup Mustard oil
1 tbsp Kalonji
1 tsp Fennel
2 tbsp salt









METHOD:
  1. Gently roast fenugreek, fennel and kalonji in heavy skillet
  2. Grind in coffee grinder until fine powder
  3. Cut each half lime skin in four (each lime cut into 8)
  4. Blend all spices in a large bowl
  5. Salt should be a little excessive (this is what will preserve the pickle since no preservatives are used)
  6. Add lime skin pieces and mix thoroughly until all spice mix sticks to the skins.
  7. Pack tightly in a glass bottle.
  8. Heat mustard oil (not to break bottle) and pour over the lime skins until covered.
  9. Let settle and top up if necessary to cover the pieces
  10. Sun for about 2 months until skins are tender.





Note: If you prefer, you can use limes instead of the skins only. Just remove the seeds when the limes (or lemons) are cut in half.

The juice from the lime adds a totally new dimension to this pickle.







Feel free to adjust the spice to create your own distinct taste!!!





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