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HOT LIME
PICKLE
Recipie
:
serves 12 - 16
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12 limes
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4 cups boiling-hot water
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3 Tbsp.
Spice 'N Flavor Pickle Masala
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1/2 cup distilled or cider vinegar
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3 Tbsp. vegetable or corn oil
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3 Tbsp. julienne ginger
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3 Tbsp. julienne garlic
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2 fresh green cayenne or serrano chilies, quartered (optional)
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2 tsp. salt
DIRECTIONS :
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Immerse limes in hot water 5
mins. to soften skins and reduce
bitterness. Drain limes, wipe dry and cut into quarters saving the juice.
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In a small bowl mix together
Spice 'N Flavor Pickle Masala and
vinegar and set aside.
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In a medium pan (non-stick, stainless steel is ideal), heat oil over
moderate heat and sauté ginger, garlic, chilies and salt, stirring 2
mins.
Add spice paste and sauté stirring, 1 min.
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Remove pan from heat and add lime quarters (with the juice), mixing
well. Add salt to taste and cool pickle to room temperature.
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When cool, transfer pickle to sterilized jars and seal. Let pickle
stand 2 to 3 weeks, sealed and at room temperature, to allow flavors to
develop.
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Mix pickle well and serve with a clean dry utensil (moisture will
cause pickle to spoil). Refrigerate after opening. (Pickle keeps,
refrigerated, 6 months.)
Serve with rice (steamed or pilaf) and as an accompaniment to many
Indian dishes.
CHEF'S TIP :
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Before sautéeing ginger, garlic, chilies and salt in step 3, to hot
oil add 1/2 tsp. each of black mustard seeds, fennel seeds (optional) and
fenugreek seeds and sauté, covered, until popping sound stops.
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For a fruity pickle add 3 Tbsp. raisins or other dried fruits when
mixing in lime in step 4.
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For hotter pickles
increase the number of green chilies.
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When pickling green mangoes, garlic, ginger root, carrots, beets,
green papaya or pineapples, mix them raw into the pickling mixture in step 4
or sauté alone with other ingredients in step 3.
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Before pickling karela (bitter gourd) slice thin, fry the slices
until tender, and drain on paper towels.
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To make a sweet and hot pickle add 2 Tbsp. sugar (brown if available)
to pickle in step 4.
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Try using mustard or sesame oil for unique taste.
Do not use
aluminum utensils for making pickles as the
acids may react with the metal and alter the taste.
Back to Vegetarian Index
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