2 Tablespoons Chile Powder
Cut the limes halfway through,do not cut all the way through..
Stuff each lime with 2 teaspoons of salt and a pich of chile powder..
Place the limes on on top of the other in a sterilised wide mouth jar
with a tight fitting lid..
Cover and place in the sun for 10-15 days, (North facing window down
here in the south)..
Shaking the jar daily to distibute the limes..
Put the jar in a cool place for about 6 months to allow the limes to
gel, they will turn into a beautiful golden syrupy textured lime
These limes can be made into a hot pickle by bringing to the boil 1
cup(250)mL./ 8 fl oz Mustard oil, some mustard seeds and some ground
When boiling, pour over the limes and marinate for 1 week..
Use as desired..
This recipe is pretty much the same as the Sikh Indians here in
Woolgoolga make and the cooked one is pretty close to the Pickled limes
that I used to buy in the jars from the supermarket, (Ferns-brand name)
I find that they tend to cut the limes into quarters if making the hot
From: Makan Lah - Malaysian Cookbook
Posted By: Luke in OZ, Via: Chile Head Mailing List
Post Date: Thu, 09 Dec 1999
*BACK TO INDIAN RECIPES*