Fermented Lime Pickles

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Today’s food swap was really fun! With the whole event being situated in the middle of a spring market we had a lot of curious people stopping by. I will soon update you with pictures from the food swap but right now I’m dying to share my recipe for Fermented Lime Pickles with you. I brought these for today’s event and they were all swapped away!

Have you ever tried any pickles at an Indian restaurant and just loved them? Well I have and I have been wanting to make my own ever since. This recipe is my version of Indian lime pickles and they are so easily made that it’s almost ridiculous. Even though the fermentation time is three weeks you don’t actually make anything during that time but waiting. When the limes are done fermenting you just add vegetable oil and spices.

Fermented Lime Pickles are hot and tangy with a unique fermented flavour. They taste great together with rice, curry, dal, vegetables and well…anything! You could really eat them with everything as long as you like your food hot, because these little sweethearts are spicy!

Fermented Lime Pickles

Ingredients:

  • 1 kg lime
  • 4 tbsp salt
  • 30 g fenugreek seeds
  • 50 g chili powder (not the one with a mix of chili and other spices but ground chili only)
  • 50 g turmeric
  • 50 g mustard powder
  • 4 dl / 1.7 cup vegetable oil (choose one without strong flavour)

Method:

1. Use a 2 l glass jar with an airtight lid. Make sure it is completely clean (sterilized even better) and that all utensils used are washed properly.

2. Cut each lime into smaller pieces, about 16. Place them inside the glass jar and add the salt. Close the lid an give it a good shake until the salt and the limes are completely blended. Leave in a window for three weeks. Give them a gentle shake each morning to toss the limes around in salt and lime juice.

3. After three weeks the fermentation is done and you may open the jar. The limes should have a pleasant and tangy smell.

4. Slowly heat the oil until it starts to smoke slightly. Remove from heat and let it cool. This procedure will make the oil longer lasting.

5. Grind the fenugreek seeds in a coffee grinder or pestle. Fenugreek seeds are very hard and because of that it is more convenient to use a coffee grinder.

6. Mix all the spices in a bowl then add the cooled oil. Stir until everything is blended then add the limes and the lime juice. Stir once more until the limes are covered in the spice oil. If you like your pickles a bit chunky you leave them like this. If you prefer you pickles a bit smaller (like in the picture) you mix everything quickly in a food processor. Put in sterilized jars and keep them inside the fridge. Enjoy!

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