I doubled the recipe to make more but kept the chilli powder at 50g as this is enough heat. Add more or less according too your taste buds.
▪1kg limes, stab holes in each one then cut in half and cut each half into 6 (12 chunks per lime)
▪125g ( 1/3 cup salt)
▪40 cloves of garlic peeled and smashed
▪50g red chilli powder
FOR THE TEMPERING
▪150g ( 3/4 cup of vegetable oil)
▪30g cumin seeds
▪3 tbsps black mustard seeds
▪1/2 tsp asafoetida (there is no substitute for this ingredient and you cant make the pickle without it. Available at the indian grocery store)
▪Place the lined in a bowl and add the salt, smashed garlic cloves and red chilli powder. Mix well coating all the limes and pressing down and sqeezing as you go.
▪Retain the juices and refrigerate, you will need this later.
▪Place the lime/garlic in a steamer and steam for 15 to 30 minutes until quite soft.
▪Transfer to a glass bowl, and cover with a clean tea towel, not cling wrap. Place in a warm place for 2 days and stir every 8 hours.
▪ At the end of day 2 heat the vegetable oil on medium high heat and throw in the black mustard seeds, cumin seeds and asafoetida. The mustard seeds will start to pop and when the do, pour the oil over the lime and garlic, add the retained juice from the fridge and mix really well to combine.
▪Cover again with the tea towel and leave for another 2 days somewhere warm. Stir every 8 hours to mix properly.
▪At the end of the 2 days place the pickle into sterilized and airtight mason jars. The recipe then recommends waiting for 2 weeks before you eat it as the longer it sits the better it becomes.
I have already eaten some and it is bloody delicious.😊😊😊😊😊😊😊😊.
As I said I really love this pickle but a bit like vegemite some people love it and some people don’t. Give it a go I would love your feedback. For me personally this is a winner and I will never buy it in a jar again.