Tuesday, September 4, 2007

Lime Pickles

20 limes, cut into quarters
1/2 cup rock salt
1 1/2 teaspoons turmeric
100 g chili powder
25 g ginger, sliced
20 green chilies, topped and slit
1 teaspoon fenugreek seeds
1 teaspoon anise seed
1/2 teaspoon onion seeds
2 teaspoons vegetable oil
2 teaspoons sugar
1/2 teaspoon asafetida powder

In a large glass bowl place limes.
Toss well with salt and turmeric.
Add ginger and green chilies.
Toss well to coat evenly.
Set aside for 4 days.
Heat oil and add the asafoetida.
Allow to cool.
Crush aniseed, fenugreek into mix.
Add remaining ingredients to the lime and shake well.
Allow to stand for 2 days.

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