Hot lime pickle is a popular condiment in Indian cuisine known for its spicy and tangy flavour. Made with lime, ( in this case wonderful Cyprus lemons) salt, chili powder, and various spices, this pickle is typically aged to allow the flavours to meld together. It can be enjoyed as a side dish with meals, or used as a flavour enhancer in dishes like curries, rice, and sandwiches. Its fiery taste and versatile uses make hot lime pickle a staple in many households and restaurants across India and the united kingdom.
This recipe will fill a 1 gallon mason jar .
Recipe Difficulty level - Beginner-Friendly
Special equipment - 1 Gallon mason jar
Heat level - Hot
The process of making hot lime pickle is indeed a labour of love that requires patience and time, typically taking around a month to fully mature. This versatile condiment can last for years if stored properly, with some batches even maturing for up to eight years, showcasing its longevity and depth of flavour. Using Cyprus lemons adds a unique twist to the recipe, as they work perfectly in creating a delicious hot lime pickle. While the initial salt and chili powder quantities may seem high, they are crucial for the flavour profile of the pickle. The addition of dry spices and hot oil in the later stages further enhances the complexity of the pickle. It's important to plan ahead, gather all necessary equipment, and follow the recipe meticulously to create this flavourful and enduring culinary delight.
Recipe for Hot Lime Pickle
Ingredients:
five grams is around 1 heaped teaspoon the measurements do not need to be exact.
20 -25 limes ( I use medium sized green lemons here in Cyprus )
300 grams of salt
50 grams of fenugreek powder
50 grams mustard powder
150 grams chilli powder
15 grams turmeric
600ml of mustard oil
1 teaspoon of asafoetida
25 grams yellow mustard seeds
How to make Hot lime pickle
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To prepare hot lime pickle, start by washing whole lemons or limes thoroughly and discarding any bad parts. Cut them into bite-sized pieces on a clean tray, preserving the juice. Make an effort to remove all the pips as well to ensure a smooth texture in the final pickle.
After cutting the limes and preserving their juice, mix them with salt in a large glass bowl, ensuring the pieces are covered as much as possible. Transfer this mixture to a sterilized mason jar, packing in the pieces tightly and pressing down to eliminate any air pockets. Allow the jar to sit in a warm place for about two weeks, or even longer if desired, to allow the flavours to meld and develop.
The mix is now going to start a fermentation process, so during this process, step 3 is to "burp" the jar on a regular basis check it morning and night.
When the limes have turned soft and dull brown it is time to add the dry spices this is best done in a large glass bowl pour out the contents of the mason jar and then cover with the rest of the spices and fully combine them.
Lastly, gently heat the mustard oil ( if you don't have this then a light seed oil will do, I've even used olive oil) add the mustard seeds to the oil and heat until it lightly smokes . now add this oil to the mixture in the glass bowl and again fully combine. pour this all back into the mason jar and store for at least another week to allow the flavours to continue to develop and intensify. This final step adds a depth of flavour and richness to the hot lime pickle, enhancing its overall taste.
Goes well with:
Add a zesty touch to your culinary creations with hot lime pickle - a true wonder that tantalizes the taste buds with its spicy and tangy flavours. While it may take time to mature, this versatile condiment can be kept for years, aging gracefully to enhance its depth of flavour. Incorporating Cyprus lemons brings a refreshing twist to this traditional recipe, showcasing the rich heritage of this beloved dish. So, roll up your sleeves, gather your ingredients, and embark on a flavourful journey with hot lime pickle - a must-have in every curry lover's arsenal. Get ready to elevate your dishes with a dollop of this magical condiment from Stevie's Curry Magic Food Blog!
Bon appétit!
Please leave a comment below to share your own experience in preparing this recipe.
Cheers Steve.
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