Lime Oil Pickle

Name: Lime Oil Pickle
Ingredients: 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 asafoetida 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

18 ingredients

9 steps

Ingredients

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 asafoetida 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

Directions

1

Separate limes into quarters and cut each quarter into 3 or 4 pieces.
2

Remove stems and seeds of chillies and cut into halves or quarters depending on size.
3

In a dry pan roast the various seeds separately over medium deat, stirring constantly to prevent burning.
4

When they smell aromatic turn them out of the pan into a plate to cool.
5

Heat both kinds of oil in a large pan and fry asafoetida, then lift it out and discard.
6

Fry garlic and ginger over low heat until golden, then add remaining ingredients.
7

Bring to the boil and let simmer for about 10 minutes, stirring constantly, add honey.
8

Remove cinnamon stick and lemon grass.
9

Cool and bottle.