Lime Pickle with Fennel
Probiotic foods support a healthy gut microbiome. This incredibly flavourful Indian spiced lime pickle enhances the taste of any basic meal. Plus, it's extremely simple to prepare.
Thank you to: @dorsetseasalt
Ingredients and Method
Ingredients
- 8 Limes, washed and each cut into 8 pieces
- 1 tsp Fenugreek powder
- 1 tsp Cumin seeds
- 2 tsp Coriander seeds
- 2 tsp Nigella seeds
- 1/2 cup Fennel Dorset sea salt
- 2 tbsp Cayenne pepper
- 1 tbsp Turmeric
- 1 tsp Garam masala powder
- 3 Cloves of garlic finely sliced
- 2cm Fresh ginger peeled and finely chopped
- 1 cup Ground nut oil (or a vegetable oil of your choice)
- 2 tbsp Mustard seeds
- 1/4 cup Brown sugar
Method
- Place your cut limes into a clean glass or ceramic bowl add your fennel Dorset sea salt and leave this covered overnight for the salt to draw out the juices.
- Heat a non-stick frying pan or skillet over medium heat then add your seeds to toast. You know they are ready as they will release a beautiful fragrant smell which takes about 1 minute then pour into a pestle and mortar to crush or use a blender if you prefer. You require a course powder and not a fine powder.
- Heat your oil in the frying pan and add your ground seeds, all your other spices and sugar. Stir until the sugar melts and the ingredients form a spicy paste. Then turn off the heat and leave it to cool completely.
- Then add your bowl of limes and fennel salt along with all its juices to mix thoroughly. Once mixed transfer to your sterilised Kilner® jar.
- Leave your jar in your window for 7 days turning the jar upside down and around each day to make sure the sauce moves around the jar.
- Once the pickle is ready pour it into a clean glass bowl, cut and bread up the pickle a bit further in the bowl if required. Once at your required size, then decanter it into smaller sterilised Kilner® jars.
Recipe Tips
Keep it in the fridge once the jar has been opened and will last up to 2 months.
