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Add a photoMy adaptation of a recipe by Dharamjit Singh
Ingredientes
- 6 limes
- 1 tbsp salt
- ½ tbsp crushed, dried chillies
- ¼ tbsp black pepper
- ½ tbsp crushed garlic
- 1 pinch powdered ginger
- ½ tbsp ground yellow mustard seed
- 1 pinch powdered fenugreek
- 7½ fl oz oil*
- ¼ tbsp cumin seed
Direcciones
- Wash the limes,dry thoroughly and quarter or slice them.
- Put the limes into a 1 lb. pickle jar and add the salt, garlic, ginger, mustard and fenugreek.
- Heat the oil until it begins to 'smoke', then keep it warm on a very low heat for about.ten minutes. Let it cool.
- Add the cumin seeds to the jar and shake well, then cover with oil.
- Leave the pickle for about two weeks in a warm, dry place, stirring once or twice every day. Cover the jar with a sheet of kitchen roll during the day; put on the lid at night.
- **I put a small pinch of sugar in after four days and another small pinch of sugar after seven days because I used olive oil, which made it slightly bitter. A good vegetable oil would probably have been better.
