Frogleg wrote in message
...
Any good recipes? Limes are currently 7/US$1 and web recipes look
fairly simple, but there are many methods. Has anyone actually made
lime pickle successfully?

South Indian Lime Pickle
Dry fry (w/o oil) the following in a frying pan:
6 dried chillies
2 tsp coriander seeds
1/2 tsp cumin seeds
Allow to cool before pounding the above spices in a mortar.

Next mix the above ground spices with the following:
1 tbsp of water
1/2 tsp of turmeric powder
1 sprig curry leaves
1 tsp mustard seeds
3 cloves garlic crushed with back of knife
1 tsp finely chopped ginger
1 tsp salt
1 tbsp sugar (as a rough estimate/guide to taste)
2 tbsp vinegar (as a rough estimate/guide to taste)
5 preserved limes halved or quartered.
(These come in both wet in a jar or dried depending on where you get them
from. The dried ones from India are simply dried under the sun with salt i
believe. You might want to experiment with either making your own or buying
them from Asian shops. Sometimes Western health food shops sell them as
well. It doesn't really matter where you get them from as their main purpose
here is to provide the sharp lime flavour & taste. If you need to be as
authentic or true to this recipe, use Indian ones.)

To make the pickle, heat up 1 tbsp of veg. oil in a enamel pot & fry the
ground spices with curry leaves & mustard seeds. When it begins to be
fragrant, add in the ginger & garlic pieces, salt, sugar & vinegar. When the
sugar has dissolved add in the lime & simmer until the mixture is thick &
resembles the consistency you require.

Notes: Some people like their lime pickle sweeter others more sharp & yet
others with more chillies, feel free to adjust the quantities above. You
might want to add any preserving liquid that comes with the wet preserved
limes, you will of course need to adjust the sugar or sometimes add a little
more salt as this lifts the sharpness/flavours in a sweet & sour dish. The
measurements for sugar & vinegar are estimates depending on the preserved
limes you use. Some people use Western lime or lemon marmalade type jams if
they can't get preserved limes, you'll have to adapt this recipe to suit
your taste. Finally using an enamel pot is always better when cooking with
vinegar as it is less abrasive on the metal.

DC.