Indian Lime Pickle
|Coarse salt||1 Tablespoon|
|Salad oil||1 Cup (16 tbs)|
|Garlic||3 Clove (15 gm), crushed|
|Crushed red peppers||To Taste|
|Powdered ginger/1 tablespoon sliced green ginger||1 Teaspoon|
|Chilli powder/1 teaspoon chilli seeds||1 Teaspoon (ground)|
|Mustard seed||1 Teaspoon, crushed|
Wash and dry the fruit.
Without peeling, cut in slices about 1/4" thick.
Spread out on a tray and sprinkle with the salt, red pepper, garlic, ginger, chilli powder and the crushed mustard seeds.
Leave for an hour.
Heat oil in a saucepan to boiling point and then cool.
Put the seasoned lemons in a jar, pour the oil over and let them stand for about 6 days before using.
Keep, if possible, in a dry, warm place, or in the sun during this time, to mature properly.