Lime Pickle #3

Love food, love cooking. And the joy of sharing the spoils with good friends over a bottle or three.

This is one of my “must have” accompaniments to any Indian meal. The preparation may require quite a few ingredients, but it is fairly straightforward. In fact, the most frustrating aspect of making this pickle is that you have to wait at least three weeks until it is ready. But, trust me, it is worth the wait.

15 Limes (you can substitute lemons, unripe mangos, or even eggplant to make a different style of pickle)

2 Tsp Ground Turmeric

2 Tsp Ground Fenugreek Seed

5 Garlic Cloves (Peeled and pureed)

2 Inches of Fresh Ginger (Peeled and Pureed)

⅓ Cup Red Chili Powder (You can reduce this if you want your dish to be less fiery)

½ Cup Salt

¼ Cup Sugar (this is optional, but I like the balance

1 Tsp Asafoetida (you will see this in Indian shops labelled “hing”)

subheading: For The Oil Tempering:

3 Tablespoons of Vegetable Oil

5 Dried Red Chilies (broken into pieces)

10 Curry Leaves

1 Tsp Nigella Seeds

1 Tsp Mustard Seeds

1 Tsp Fenugreek Seeds

Directions at simonmajumdar.com

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