Pickles can be made from many things and many cultures make them, none more so than the Indians but also the Malaysians, Indonesians and many other countries. Because there isn’t a heatwave everywhere in the world, we decided to include this recipe because it makes use of limes in a most delicious way.  They’re  very hot and those of you living in Mexico, India,  some parts of South Africa and other African countries will be know it, others please take care.  Those not used to eating a lot of chillies – reduce the amount of chillies and chilli powder to taste. 

Ingredients

• 12 limes (thin-skinned varieties)
• 6 tbsp sea salt
• 1 tsp cumin seeds
• ½ tsp cardamom seeds (remove from the pods and crush slightly)
• 2 tsp black mustard seeds
• 1 tsp fenugreek seeds
• pinch of turmeric
• 5 tsp hot chilli powder
• 2 red chillies, finely shredded
• 4 tsp olive oil or ghee

Method:

• Wash and dry the limes well, squeeze out the juice of four and cut the rest into 8 wedges each, obviously depending on the size of the limes.
• Mix the wedges with the salt and lime juice in a bowl.
• Carefully transfer the limes to a clean, dry, glass or porcelain jar with a tight-fitting lid and put them in a cool place to allow to soften for 4 days.
• On the 5th day add the cumin, 1 tsp mustard seeds, cardamom and fenugreek seeds to a pan and dry roast.
• When nicely fragrant put in a coffee grinder and grind into a fine powder.
• Add this to your jar with the turmeric, chilli powder and chillies and shake well to combine.
• Re-seal the jar and set aside for 3 days (this recipe assumes you have thin-skinned limes which will soften in a week (thick-skinned limes may take up to a month to be ready).
• Just before you are ready to serve the pickle add 4 tsp of olive oil to a hot pan along with the remaining 1 tsp mustard seeds.
• Cook until the mustard seeds ‘pop’ and flavour the oil.
• Turn off the heat and allow the oil to cool before adding to the pickle.
• Mix thoroughly then serve.