Lime Pickle

What to do with an abundance of early season Limes? Make a delicious Lime Pickle, just like my friend  Granny Smith 😙

Ingredients

15 organic limes, washed and cut into small cubes
10 small green chillies (I used red) sliced lengthwise, if you like it hot include the seeds
1 teaspoon turmeric
1 tablespoon salt
2 tablespoon Olive oil
1 teaspoon fenugreek seeds
1 teaspoon of cumin or fennel seeds
1 teaspoon onion or nigella seeds
1 teaspoon hot chilli powder
5 cm piece of fresh root ginger, peeled and grated
2 tablespoon sugar
1 tablespoon white wine vinegar

Method

Put the diced limes, chillies, turmeric and salt in a large glass or ceramic bowl.
Combine the ingredients well and leave overnight at room temperature.

Heat the oil in a large stainless steel saucepan, add the fenugreek, cumin seeds, onion seeds, chilli powder and ginger.
Gently cook stirring continuously for 2-3 minutes.
Add the lime and chilli mixture and combine well.
Cook gently for about 20 minutes or until the mixture starts to thicken and soften.
Sprinkle in the sugar and stir until it dissolves.
Add the vinegar and continue cooking for a further 5 minutes.

Allow to cool a little, then ladle into warm sterilised jars.
Press the pickle down into the jars to remove air gaps and ensure that the limes sit in the sauce.
Store in a cool, dark place.
Allow the flavours to mature for 1 month (if you can wait that long)
Refrigerate after opening.

Mamma Marmalade or should that be Mamma Pickle?