LIME PICKLE (BRINED)
Lime pickle is made from salted pieces of lime packed in a salty, spicy liquor, like a semi-solid
gravy. It is brownish red and the lime peels are yellow or pale green with a sour and salty taste.
It is eaten as a condiment with curries or other main meals. If processed well, the product can
be kept for several months.
1tsp turmeric powder
150g chilli powder
100g fenugreek seeds
100g mustard seeds
Raw material preparation
elect ripe (but not over-ripe) limes that are healthy and without bruising or damage. Wash well
in potable cold water and drain. Dip the limes in hot water (60-65C) for about five minutes to
soften the skins. Cut the limes into quarters (or into smaller uniform pieces if desired) to expose
the interior and allow salt to be absorbed more quickly.
All spices should be of good quality and free of mould.
Select ripe (but not overripe) healthy lime fruits.
Dip in hot water (60-65C) for about five minutes.
Cut into four pieces or alternatively cut into smaller, uniform-sized pieces.
Ensure that the surface is covered with juice.
Dry in the sun for 2-3 days.
To local preference
In a cool place, away from sunlight.
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