Lime pickle

Limes, marinading

Lime pickle ingredients

 

I'm getting a little bored with chutney and so am branching out into pickles. To be honest, I'm not sure what constitutes a chutney versus a pickle and would probably call this lime pickle a relish, since it doesn't contain any sugar. It is a very tangy version of the stuff you get in jars to have with poppadoms, but equally as oily. It was delicious served as a dip for cocktail sausages. 

• 12 limes
• 2 medium-hot green chillies
• 1 heaped tablespoon grated ginger
• 2 teaspoons brown mustard seeds
• salt
• 500 ml white wine vinegar
• 250 ml sunflower oil
• 3 lemongrass stalks
• 6 garlic cloves
• 2 teaspoons chilli powder
• 1/2 teaspoon dried chilli flakes + seeds

 How to make lime pickle

1. Slice the limes thickly into a large bowl.
2. Sprinkle with 2 teaspoons coarse salt.
3. Cover the bowl with cling film and leave overnight.
4. The next day rinse the limes under cold water and drain. 
5. Chop the chili, garlic, ginger and lemongrass finely.
6. Heat the oil in a in a large heavy-based saucepan.
7. Add the chopped vegetables and the chili powder and mustard seeds.
8. Cook for 2 minutes, stirring. 
9. Add the limes and the vinegar and bring to the boil.
10. Reduce to a simmer and cook for 10 minutes, uncovered.
11. Spoon the hot pickle into hot sterilized jars and seal.
12. Leave for at least 1 week before using.
13. Store in the fridge once opened.