Guest guest Posted March 12, 2008 Report Share Posted March 12, 2008 Bengali Hot Lime Pickle (India) 25 limes 8 ozs. salt 2 ozs. fenugreek powder 2 ozs. mustard powder 5 ozs. chilli powder 1/2 oz. turmeric 2 1/2 cups mustard oil 1 tsp. asafoetida (middle eastern or Indian store) 1 oz. yellow mustard seeds, crushed Cut each lime into 8 pieces and remove the pips. Place the limes in a large sterilized jar or glass bowl. Add the salt and toss with the limes. Cover well and leave in a warm place for 1-2 weeks, until they become soft and dull brown in color. Mix together the fenugreek, mustard powder, chilli powder and turmeric and add to the limes. Cover and leave to rest in a warm place for a further 2-3 days. Heat the mustard oil in a frying pan and fry the asafoetida and mustard seeds. When the oil reaches smoking point, pour it over the limes. Mix well, cover with a clean cloth and leave in a warm place for about 1 week before serving. ______________________________\ ____ Looking for last minute shopping deals? Find them fast with Search. http://tools.search./newsearch/category.php?category=shopping Quote Link to comment Share on other sites More sharing options...
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