- 2 dozen medium to large limes quartered (remove seeds if you like)
- 3/4 cup white rock/sea salt
- 1/4 cup black rock salt
- 8 tsps aniseed/fennel seeds roasted and coarsely ground
- 8 tsps mustard seeds powdered
- 8 tbsps chilli powder
- 3 tsps turmeric powder
- 2 cups mustard oil
- 2 tsps mustard seeds
- 1 tsp asafetida
- Sterilise and dry a glass pickling jar.
- Put the limes into it, cover with the white and black salts and mix well. Cover the jar tightly and keep it out in the sun for 2 weeks (this is the part where you must have patience!). The limes turn a pale brown color in this time.
- Mix the mustard powder, fennel, chilli and turmeric powders together and add to the limes. Mix thoroughly.
- In a pan, heat the mustard oil to smoking point and add the mustard seeds. They will splutter. When done add the asafetida and immediately turn off the fire.
- Pour this hot oil over the limes and mix everything well.
- Allow the pickle to ‘rest’ for a week before eating it.
In Sri Lanka we used to make lime pickle by cutting and placing limes with salt, on a tray, and leaving to dry out in the hot sun until they are shriveled and brown. It was then processed…using vinegar and oil with added spices
Green Mango Pickle
6 green mangoes..I used mostly ripe …
1 pint vinegar..white or cider
2 onions chopped
3-10 chillies chopped
Handful raisins or mixed fruit
Silce fruit, and add all to pan. Boil 90 minutes until thick. Put in heated bottles and when cooled add lids or top