Mamta,
I was making lime pickle and kind of juggled your recipe with one from another forum.
The thing is that it is sitting on my window sill but it looks nothing like the lime pickle that you get from shops.
It looks like chopped and bottled limes.
Does it thicken up? How do you know when its ready?
I put some vinegar in it and some roasted spices and chopped chillis.
Fiona
Fiona,
The one's in the shops are of the oil variety, ie, they use oil as part of the preserving process. The limes, along with spices, chillies, salt and lime juice are cooked. The limes : oil ratio is about 3:1 .
The lime pickle found in Mamta's list are not for keeping too long, whereas the oil based ones keep (and have to keep...mature for several weeks in fact). There are many oil based pickles in Indian cuisine.
I made a batch last week of the oil type, say if you want an exact recipe. You'll have to find lightly crushed fenugreek (methi) and mustard seed (rai) though.
I might be wrong but... my memory is that mum keeps her lime pickles for months and months and months (if they last that long). I think she prefers their flavour and texture more as they get older.
Hello Fiona
Lapis is right in the first part of his reply in that the ones in the shop are usually oil based ones. The one I make, and the one traditionally made in most North Indian homes is oil free. Spices vary from salt only to salt and black pepper/chilli/ginger/carom seeds and so on. Personally, I prefer this version to the oily ones, since it is one of the few oil free pickles.
He is wrong in second part of his reply though. Lime pickle gets better with time, older it is more valued it is. I have some in my cupboard which is 10 years old and very good. As Kavey says, it?s texture also gets better with time-you were listening to me when you were growing up kav ;-)!
It will look like bottled lime to start with. As it softened, it will turn to light and then darker beige and the skin will become very soft. Just leave it on the window sill, turning the jar up-side-down from time to time.
If you look on the internet, I am sure you will find several different ways of making lime pickle.
Mamta
You have no taste kav, lime pickle is lovely, specially with moong dal khitcheri, another dish you don't like! Some people have no taste ;-)!
I will be back tomorrow.
Love
mum
I've had lime pickle in a few places and quite like the flavour but find its always just that little bit too firey !
Steve
I would agree that lime pickle (oil variety) is lovely, Kavey, listen to your mother!
Steve, make your own, then you can add as little chilli as you like. Also, some of the shop pickles have mustard oil in them (the restaurant in town also has mustard oil in its lime pickle). I make mine with sunflower oil, so that the lime can 'shine' through unabated!
Mamta, I make preserved lemons (for Moroccan food), a jar I have is nearly as old as your lime pickle, and even though preserved in salt only, the lemons change their fragrance and taste over time. Definitely a flavour to savour, and never to be without.
Dear Ma
Looking forward to you getting home. I will come and visit and give you cuddles. As long as you promise not to feed me lime pickle or kitchri.
This thread put the Curry Convention heads to shame. I am laughing my head off!!!
I still have the lime pickle of the window ledge and its going mouldy or anything.
I think the oil based is what I was looking for so would love it if a recipe could be posted.
Although it was fairly cheap and easy to make so I might make another batch following your recipe completely Mamta altough putting cumin seeds,mustard seeds and lots more chilli as I like mine quite fiery.
As it appears that it will take a while to mature I will report back from time to time.
Thanks for all your assistance.
Fiona
OBTW Mamta enjoy your holiday - time in India - my holidays at the moment is going to Birmimgham for the night to eat guess what CURRY! with other Messageboarders. Ainsley O'Naan is coming but cant persuade Lard Boy as he is up to his tonsils in Nappies and formula at the moment.
Fiona
Good afternoon Mamta
Do you have any other recipes involving lemons in pickle form? Or any other suggestions for using up lemons? I am going to try the recipe you posted, but don't know how many ingredients I will be able to find in South Africa.
Thank you
Hazell
I thought you had many, many Indians in SA and all ingredients available there?
You can make
If you have surplus lemons, you can make any of the following;
or
or
or
You can make Lime Soda, using one of the above syrups.
You can make large amount of the simple, oil free lime pickle and then use it in vegetable bhajies (Spicy stir-fry type of vegetable doishes)
Mamta
Welcome back, Mamta. Your lime pickle in oil sounds perfect, but I worry about the sunny window. Is that merely for warmth? It's still cold here, and the window sill is cold, too. Or does the sun itself do something wonderful, whatever the temperature? Lol, perhaps I should wait until summer.
Where are you Channa, here in south of ngland, window sill get quite hot when sun is out, even when it is cold outside :-). Yes, it is for warmth, as well as sun shine. Pickles are always left out in the sun in India, I never asked why!
Cheers!
Mamta
Thanks for your quick reply. I'm living in the north of the US now, and currently our weather is similar to yours. I'll try the window sill, but there are likely to be more cloudy days than sunny ones.
Channa,
I 'mature' my limes (and oranges and lemons) in a microwave oven. 8 limes takes 4 minutes on full blast. Cut into quarters or eigths first though!
Lapis,
Ooh, tell me more! Is that after you've mixed in the oil?
no Channa, right at the start.
I take a few limes, and cut into eighths. I put 8 limes worth of eights (if you see what I mean) into a plastic casserole dish with the lid on, and zap at full power for 8 minutes. I usually do this for 16 limes in total.
[The zapping 'matures' the skins a little, but importantly bursts the fleshy cells so that the contents are not full of watery fluid. (As Mamta rightly points out, water is not something to have associated with (oil) pickled vegetables, as it can harbour micro-organisms which can be a threat to life! With oil, we are talking anaerobic bacteria, IMHO the very worst kind, causing botulism poisoning!!]
I make a spice mix (tadka/tarka/chownk) of 50/50 rape seed oil and ordinary olive oil (not virgin, no poweful taste/smell) to provide a perfect source of omega 3 and 6 fatty acids, (also, I am not fully appreciative of mustard oil!) with crushed methi (fenugreek) and rai (mustard seed). It is possible to buy these already crushed (not powdered!) which I find much better. I add a little salt, maybe pepper, sometimes chilli powder, sometimes cut fresh chillies (same thing about water content applies to chillies, they must be split open and cooked). I may add a little fresh herb too. Now heat the oil/spice mix until it starts to fry, then add the limes and chillies if using, and continue to fry until you are sure all is slightly cooked. Then add the juice of a three limes, stir, boil, and take off the heat. Meanwhile, sterilize jars and lids in an oven set a little above 100?C for a few minutes (check with an oven thermometer!). When things have cooled a little, transfer the pickle to the jars, but ensure the pickle does not come quite to the top of the jar, as the contents swell a little. Also, and this is important, make sure there is enough oil to cover the contents of the jar completely, and some, say a cm. Add extra steriled oil if appropriate. This will keep mould from developing. Keep the jar closed, and invert from time to time to mix the contents.
I make a pickle with oranges and lemons (I call it St Clemen's pickle, yes I know it should be with a T, but....). This is good enough to eat in about ten days, and the colour is a very vibrant orange. The lime matures more slowly, to suit the individual, but at least four weeks.
Hope that helps, I'll dig out the exact recipe if you want to know amounts.
This is very interesting Channa, I have never heard pf making pickles like this. I will give it a try soon, it makes a lot of sense to microwave to soften the lemons first. I have saved the rcipe to try one day soon. One question; do you allow the water/steam to dry off overnight?
Oil in pickles has been used for ever and helps to preserve, rather than causing botulism, as far as I know.
Mamta
Lapis, thanks for such a complete description. Your method sounds unusual and scientific, and I plan to borrow it the future.
Since I'd already salted my limes overnight, I'm continuing with Mamta's recipe. I have to say, the "sauce" is already quite tasty. It'll be difficult to wait 8 weeks, so I put half the batch in a slow-cooker on low (with greaseproof paper under the lid to catch condensation). I'm hoping that will speed up the process.
Hello Lapis
I made your lime pickle and found it quite easy to make. I could eat some straight away ;-)! Here is the recipe, with a couple of minor suggestions. I used Panchpoora mix for Tarka. If you think it is okay to go on this site, write to me via the contact link above, giving me your full name. Make any corrections before you send the recipe back to me. Re-write the introduction if you like.
I might try it with tiny Camquat oranges when they are in season.
Lime Pickle with Oil
Neebu ka Tel Wala Achaar
Lapis ?
Introductions; Lime Pickle is one of the most popular pickles in India, made in hindreds of different ways. The usual, north Indian version doesn?t contain oil, but this does. It is ready to eat very quickly, within weeks.
8 fresh lemons, top and tail removed and each one cut into 8 pieces
1/2 cup oil (rape seed/mustard or a 50/50 mix of rape seed and olive oil (not virgin, no powerful taste/smell).
2 tsp. spice mix of crushed methi (fenugreek) and rai (mustard seed). Or use a heaped tsp. of Panch Pooran
4 tsp. salt
1 tsp. chilli powder, adjust to taste
1 tsp. black pepper, coarsely ground is better
1 tsp. coarsely ground mustard seeds.
A few green chillies, deseeded and sliced (optional)
Close the jar while still hot, invert it and allow to cool. This will create a 6. vacuum in the jar and prevent mould etc. Once cool, turn the jar over every couple of days to mix the contents. It is ready in 3-4 days or so, but doesn?t taste bad even straight away.
Note: You can make a pickle with oranges and lemons, I call it St Clemen's pickle). This is good enough to eat in about ten days, and the colour is a very vibrant orange. The lime matures more slowly, to suit the individual, but at least four weeks.
Mamta,
thanks very much for your interest in my lime pickle recipe. By coincidence, I tried some with a sandwich last night. It was wonderful, if I say so myself ;?)
I have found the notes I wrote whilst making the pickle, here they are:
Note: I wanted a pickle similar to the ones sold in jars in UK supermarkets, but without the mustard oil flavour (which I can't appreciate at the moment) and without so much salt. And as we have little sun for the most time in te UK, I used a microwave oven to replace the 'keep in the sun for x days' seeen in more traditional pickle recipes.
This is what I did:
Took 16 fresh green limes and cut each into 8 along their axes.
Cooked half the limes at a time on full power for 8 minutes. Combined batches, leaving the juice together with the eighths of lime.
http://bayimg.com/EAJgcAabh
In a saute pan, heated some vegetable oil (I used sunflower oil) but a 50/50 mix of rape seed oil and non virgin olive oil is the best from a health point of view. All rapeseed oil would also be good.
The lime to oil ratio should be 75:25, so I used 150ml for the 560g of limes.
When hot (but not smoking) added 3 tablespoons (tbsp) of crushed mustard seed and the amount of crushed fenugreek seed. This can be bought already crushed, and I would recommend it this way.
http://bayimg.com/eajgHaabH
Added 1 tbsp of freshly crushed black pepper, 2 teaspoons (tsp) turmeric, 2 inches of fresh ginger and 10 small fresh red chillies.
http://bayimg.com/EajgdaAbH
(Remember, no metal or wood when making pickles)
Heat until the mixture just starts to move.
Add the limes and juice, and mix well, continue to heat until the whole starts to buble a little. Take away from the heat, and allow to cool a little.
Place into sterilized bottles, so that there is a little gap at the top (the mix swells a bit on storage. Cover the mix with a little more (sterilized) oil to reduce the chance of mould growing.
The lime pickle takes 4 weeks to mature (for the rinds to soften).
http://bayimg.com/EaJGiAaBh
Pickle made from oranges and lemons (St. Clemen's pickle) takes less time to mature, say 15 days. I added another 3 limes worth of juice to this pickle.
Thank you for that Lapis. I tasted mine again, it has slightly different flavour to the usual oily pickles. I guess it is the rapeseed oil that has made the difference. I will leave it for a week before tasting again.
mine tastes lighter, with a lovely balance of freshness (!) and sourness, backed with only a slight bitterness, saltiness and chilli bite.
Pix don't seem to work, don't know why, will try to rectify.
I took a few as I made mine, they will get posted here eventually. It doesn't have the lightness of pickle made from uncooked lemons. May be it will mature.
My sister is coming from Delhi tomorrow, she makes lots of pickles. I will ask her how she makes her Lemon Pickle with Oil.
Mamta
Must try some of those. Meanwhile, a bit of sacrilege?
http://img.photobucket.com/albums/v164/photo04/cooking/relish664x744.jpg
From a chap on our Forum. Not very scientific but nice!!
pixs now seem to work.
Mamta, look forward to hearing about your sister's version. (What part of India is she from?)
I have friends in India who make a non-oil version, then add a tadka just before eating. Unusual, don't you think?
That is an interesting relish Tim, must be good in sandwiches.
Lapis, my sister is from Delhi.
Oil free lemon pickle is the norm in North Indian families. It is healthy, often given to people who have poor appetite, recovering from stomach upsets etc., usually served with Moong dal khicheri made without peas, chillies etc. I have never eaten one with Tarka though. Just goes to show, there can be as many variations of things as one can imagine!
Mamta
Mamta,
I was making lime pickle and kind of juggled your recipe with one from another forum.
The thing is that it is sitting on my window sill but it looks nothing like the lime pickle that you get from shops.
It looks like chopped and bottled limes.
Does it thicken up? How do you know when its ready?
I put some vinegar in it and some roasted spices and chopped chillis.
Fiona
Hello Fiona
Your reply disappeared again! Fortunately I had copied it to word, so I can reply to it properly and have now posted it again, though with different time of posting!! May be I deleted it by mistake!
In reply to your question, if you open the jar of lime pickle, it won?t go bad, as long as there was no water on the segments before you pickled it. This pickle (the oil-free one) lasts a long time. The ones you buy from shops are quite old by the time you get them. Lemon/limes have had a chance to mature and soften before they are bottled. I wouldn?t be surprised to hear that they add some chemicals to hasten the process.
See the picture here of different pickles; http://www.flickr.com/photos/mamta1/2438810062/
It gets softer as gets older and the watery juice that collectes at the bottom, gradually gets thicker until it becomes like jelly, holding the soft segments together. Newly made one will look like ?chopped and bottled limes?. It is softer and not bitter when ready. You will know when you taste it. So, go ahead, open the bottle and taste a bit ;-)!
Did you make this Mango Chutney ? This is not a preserve, but will last in the fridge for 2-3 weeks. Did you put coriander powder or green coriander as a garnish? Green coriander may make it go bad faster.
How about trying to blend a little of the lemon pickle and see what happens? I sometimes do this with pickles, so that I can add them pureed to my vegetable stir-fries, just to give them a kick!
Mamta
Hi Mamta
Dont know where my posts keep going.
I am going to open up the little bottle of lime pickle when i get home now.
Didn't think that the bottles you buy in the shop are already quite old then you keep them in the cupboard for months opened as you only use a little bit of it at a time
The Mango Chutney I made had viniger in it which should make it like a chutney and the pickle I reckon wont last long as there is nothing in it apart from the salt.
I was thinking that I wished I had put some of it through the blender as it made a difference to the texture of the mango chutney. Obviously!!
Thanks for you help and I will get back to you about how the lime pickle tastes.
Fiona x
you may be confusing Mamta's pickle (without oil) with the shop ones (which are probably with oil, Pataks, for example.) The oil is mixed with lime juice, and together with the spices, makes a kind of emulsion, with time. Without the oil, this emulsion cannot form, so it will not look like the shop bough one.
I am not saying one is better than the other, just that they are different, maybe used for different things, by different people. After all, its said to make the world go around!
Mamta et al,
I opened my lime pickle and it is gorgous so going to make another batch of them for the Curry Conventionists on the BBC board.
Still got another jar that I will keep maturing for a while as I am the only one in my family who eats pickles of any kind.
Fiona
Hello Lapis
I am almost ready to post your recipe, as soon as get a bit of free time. I have visitors from India, which keeps my quite busy right now. From your pictures I note that you used yellow mustard seeds, where as I used black mustard seeds, which are traditionally used in India. Perhaps that is why yours looks lighter. I tasted mine yesterday, it was really nice!
Can you send me your picture by contact link please, that will give me better quality. I will save them along with my pictures, to be posted eventually.
Mamta
Mamta,
the original pictures are 3264 by 2448 pixels, with 1.8 MBytes of data. What size would be most suitable for you? I can scale to whatever size you like, and probably in most formats, although the originals are in jpeg, not raw files.
Hiya
For photos for the site, crop out any extraneous bits around the edges and then resize to 600 pixels width. The height can be whatever it comes to with the width at 600.
THANKS
Hello lapis
Your lime recipe is now on site, take a look and see if it needs any corrections. I have given it for half the amount of limes, one standard jam jar full worth;
Lime or lemon pickle in oil 2.
It doesn't have your full name on it, only Lapis. Do let me know if you want it to be corrected or give your full name on it. You can write to me via the contact link above.
Thanks
Mamta