Lime Pickles

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Lime Pickles Ingredients

12 Limes	2 tb Chile powder
1/4 c Coarse sea salt	1 tb Ground turmeric
1 tb Fenugreek seeds	1 c Vegetable oil
1 tb Mustard seeds	Cilantro; for garnish

Instructions for Lime Pickles

Date: Wed, 3 Apr 1996 07:56:05 -0500 From: kmeade@ids2.idsonline.com (The Meades) Recipe By: Eric Larsen 1. Cut each lime lengthwise into 8 slim wedges; place in a large bowl; sprinkle with salt and set aside. 2. Put fenugreek and mustard into a skillet and dry-roast over medium heat about 1 to 2 minutes, until they begin to pop. Put into a mortar and grind to a fine powder with a pestle. 3. Add chili and turmeric and mix well. Sprinkle the spice mixture over the limes and stir gently. Pour the oil over the limes and cover with a dry cloth. 4. Leave the bowl in a sunny place 10 to 12 days, until the limes have softened. Pack in jars , seal them, and store in a cool, dark place. NOTE: I found this recipe in The Hot and Spicy Cookbook by Crescent Books. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER TAKES 10-12 DAYS From the MasterCook recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: PickleCuisine: Uncategorized