|1 tablespoon||Whole fenugreek seeds; soaked in warm water for 4-5 hours and drained|
|½ tablespoon||Ground; roasted fenugreek seeds|
|2 tablespoons||Chile powder|
|2 tablespoons||Black mustard seeds; roughly ground|
|3 tablespoons||Salt (that's what the recipe says!)|
|12||Limes; well rinsed|
|7 ounces||(fl) vegetable oil|
|10||Dried Birds Eye chiles (widely available in Asian grocers - or similar)|
|4||1-inch sticks cinnamon|
|1 teaspoon||Ground black pepper|
|1 tablespoon||Ground asafoetida|
From: David Smith <david@...>
Date: Sat, 31 Aug 1996 18:42:46 +0000 This recipe comes from "The Perfect Pickle Book" by David Mabey and David Collison - a good book for all sorts of pickles and chutneys. The recipe is not the authors' but, even better, is credited to Meena Patak. Those in the UK (and elsewhere?) will know of Pataks Pickles which are good quality Indian pickles and chutneys and are used, I believe, in many restaurants as well as being widely available in the shops. Meena Patak helps run the business but this recipe is apparently a domestic version she makes herself ~ so it comes with good credentials.
I suppose you could just substitute lemons for limes although the size difference might change things a bit.
Mix the soaked and roasted fenugreek, chile powder, turmeric, mustard seeds and salt in a large bowl.
Make 2 cuts across the top of each lime so they are partially split into segments, taking care not to cut all the way through. Stuff each lime generously with the spice mixture.
Heat the oil in a separate pan and toss in the chiles, cloves, cinnamon, pepper and asafoetida. As they begin to pop, pour the oil and spice mixture over the stuffed limes.
Set aside to cool to room temperature before packing in jars (I can't decide what size/shape jars you'd use - and the recipe doesn't say - but wide, short jars would probably do the trick) This pickle should be left for 2-3 months before it is eaten.
Well there it is. Sounds a bit unusual but worth a go.
CHILE-HEADS DIGEST V3 #090
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