1 kg limes
100g cooking salt
1 tsp cardamom seeds (ground)
2 tsp cumin seeds (ground)
Half tsp cloves (ground)
Chilli powder as per taste required
75g of grated ginger root
Fenugreek (methi seeds)
1 tsp Mustard seeds
- Soak the limes overnight in a bowl of cold water. This will make the limes clean as well as softer and tangier.
- Remove them from the water and cut of the top and bottom, then either slice or cut into quarters - the thick skin softens as the time passes and after about a month the skins become soft and the pickle is ready to eat.
- Remove the seeds and sprinkle on the salt, leave for an hour.
- Grind all the spices and mix with the juice squeezed from the limes.
- Place all the liquid in a large cooking pot and add the sugar.
- Bring the mixture to a boil, then boil for another minute after the sugar has dissolved.
- Remove the pot from heat and add the chilli powder.
- When the mixture is cool add the limes and the grated ginger - mix these very well.
- Pack the limes into sterilised jars and top up with the liquid, making sure that there are no air gaps.
- Seal the jars and leave in a warm place such as window sill, ideally in sunlight. After 5 days the jars can be stored, the pickle is then ready after 4 to 5 weeks.