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?

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.

On Tue, 16 Dec 2003 10:27:32 -0000, "DC." wrote:

Frogleg wrote

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

recipe snipped and saved

Thanks, DC for taking the trouble to post the recipe. I was OK up to
the "preserved lime" part. I was hoping for something to use the
on-sale limes right this minute. Maybe I should preserve the limes and
forget the pickle? :-)

On 16 Dec 2003 01:33:44 GMT, wrote:

Frogleg wrote:
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?

Here are a few. They're for lemons, but at 7/buck, experimentation is in
order. I've made the Egyptian one, turned out fine. Meant to do some of the
others, but forgot. Re-motivated. Good luck and let us know, as YMMV.

recipes snipped and saved

Thank you, Nick, for the recipes. What I was after wasn't pickling
limes, but lime pickle -- a particularly hot (chile) Indian or
Anglo-Indian concoction. As heat-tolerant as I imagine myself to be, a
tiny bit of this makes my eyes water. But I like it.

At this price, it might be worth trying to preserve limes 'though.
(Lemons are 79 cents each, right next to the limes.)

On Tue, 16 Dec 2003 12:00:06 GMT, Frogleg wrote:

On 16 Dec 2003 01:33:44 GMT, wrote:

Frogleg wrote:
[elided]

Thank you, Nick, for the recipes. What I was after wasn't pickling
limes, but lime pickle -- a particularly hot (chile) Indian or
Anglo-Indian concoction. As heat-tolerant as I imagine myself to be, a
tiny bit of this makes my eyes water. But I like it.

At this price, it might be worth trying to preserve limes 'though.
(Lemons are 79 cents each, right next to the limes.)

I think that I have some recipes for green mango pickles and there
might be some for lime in there as well. The mango pickles, AFAIR,
use a LOT of chilies and mustard oil. I loved them in S. India, taken
in small but frequent doses.

I'll check on the recipes in a couple of days when I get back home.

cheers.

snip
Thanks, DC for taking the trouble to post the recipe. I was OK up to
the "preserved lime" part. I was hoping for something to use the
on-sale limes right this minute. Maybe I should preserve the limes and
forget the pickle? :-)

Here's what you can do if you have quite a lot of fresh limes. Look for
recipes for Ceviche, a cooking method where fish(normally fish) is marinated
with spices or various ingredients & lots of lime juice for 24hrs. This
basically 'cooks' the fish. I'll see if i can think of any other recipes
that uses lots of fresh lime... Hmm, lime juice? heehee.

A short cut for the lime pickle is to use dried or preserved limes(in jars)
from Asian stores & follow the recipe i sent earlier.

DC.

ps. too much fresh lime isn't go for you(too acidic) & i think that's why
most cultures/people preserve it or dry it out with various ingredients for
a sweet, sour, salty or hot tasting relish/pickle or even as a dried chewy
fruit/candy.

I made a couple jars of lime pickle in July 2002 when we had a spell
of unusually fierce sun and heat and I had access to organically
grown limes. The recipe called for quartering and salting the limes,
letting them brine for a while, sun-drying them until the outsides were
crispy, reimmersing them in the original brine, sun-drying them again,
frying and grinding (I think) black mustard seeds, fenugreek, coriander
seed and hing with around a cup of chili powder, then compounding the
spice paste, dried limes and remaining brine / lime juice and packing
it into jars. I think it worked out pretty well. A year and a half
later, the pickle is still as good as new. It was striking how
much volume was lost in the drying process. Read "a couple small jars"
and then realize that that is twenty limes. I think one thing I would
do differently in the future is either not fry, or fry very lightly,
the black mustard seeds, so that they impart a bit more of a
mustardy flavour to the pickle, for more of a Priya taste.

I got the recipe originally off ammas.com, but it appears that
they have mangled their site so that you can't search all
contributors' recipes anymore (or I can't find the feature).
I'll dig it up from my notes. A bit different than some other lime
pickles I've had, but maybe worth a shot. "All Time Lime Pickle" IIRC.

Best - krnntp


B.Server wrote:

On Tue, 16 Dec 2003 12:00:06 GMT, Frogleg wrote:


On 16 Dec 2003 01:33:44 GMT, wrote:


Frogleg wrote:

[elided]

Thank you, Nick, for the recipes. What I was after wasn't pickling
limes, but lime pickle -- a particularly hot (chile) Indian or
Anglo-Indian concoction. As heat-tolerant as I imagine myself to be, a
tiny bit of this makes my eyes water. But I like it.

At this price, it might be worth trying to preserve limes 'though.
(Lemons are 79 cents each, right next to the limes.)


I think that I have some recipes for green mango pickles and there
might be some for lime in there as well. The mango pickles, AFAIR,
use a LOT of chilies and mustard oil. I loved them in S. India, taken
in small but frequent doses.

I'll check on the recipes in a couple of days when I get back home.

cheers.

Frogleg wrote in
:

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?



For what it's worth, you can freeze some juice in 1 or 2 tablespoon
quantities in an ice cube tray, pop them into a plastic bag and keep them
for emergencies...they don't freeze real solid, though...
d.

On Tue, 16 Dec 2003 12:00:06 GMT, Frogleg wrote:

On 16 Dec 2003 01:33:44 GMT, wrote:

Frogleg wrote:
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?

Here are a few. They're for lemons, but at 7/buck, experimentation is in
order. I've made the Egyptian one, turned out fine. Meant to do some of the
others, but forgot. Re-motivated. Good luck and let us know, as YMMV.

recipes snipped and saved

Thank you, Nick, for the recipes. What I was after wasn't pickling
limes, but lime pickle -- a particularly hot (chile) Indian or
Anglo-Indian concoction. As heat-tolerant as I imagine myself to be, a
tiny bit of this makes my eyes water. But I like it.

At this price, it might be worth trying to preserve limes 'though.
(Lemons are 79 cents each, right next to the limes.)

a former girlfriend of mine who came from scotland used to once in a
while put on an authentic indian spread. the lime pickles i remember.

your pal,
blake

I finally found the lime pickle recipe I threatened Frogleg with in
December. I made up a half recipe before, but the method and proportions
should still hold. And yes, the pickle holds as well (July 2002: still
tasty today). I need to dig the jar out of the pantry and eat it with
some fried potatoes.

Best - krnntp (recipe for lime pickle follows)
(source: defunct website andhratoday.com, by way of unknown contributor
to www.ammas.com)

Ingredients

* 25 medium sized juicy limes
* 1/4 kg salt
* 1 tsp turmeric
* 1/3 cup fenugreek seeds
* 1/2 cup mustard seeds
* 3/4 cup chili powder
* 1/2 cup refined groundnut oil
* 1/4 tsp asafetida (powdered)

Method

Select juicy limes with thin skin. Cut them length wise into four pieces
and squeeze out the juice. Remove the seeds and mix the juice and the
pieces with salt and turmeric powder. Allow it to marinate for two days.
On the third day separate the pieces from the juice and sun dry them
separately for two days (till the dampness disappears completely). Leave
them for two more days in the ceramic container in order to reduce the
bitterness in the lemon. Roast fenugreek and mustard seeds and powder
them in a blender. Heat oil in a pan and allow it to cool to slight
warmth and add the chili powder to the lukewarm oil and then add the
ground powder and the lime pieces and the juice.

On Mon, 01 Mar 2004 21:21:32 GMT, KWR wrote:

I finally found the lime pickle recipe I threatened Frogleg with in
December. I made up a half recipe before, but the method and proportions
should still hold. And yes, the pickle holds as well (July 2002: still
tasty today). I need to dig the jar out of the pantry and eat it with
some fried potatoes.

snip recipe

Thank you for the recipe. I wonder if a dehydrator could be
substituted for sun drying. At any rate, it looks quite possible. I
believe the price of limes has gone up again, but I'll check. :-)