HOT & SPICY INDIAN LIME PICKLE

PREP + COOK TIME 1 HOUR START 2 WEEKS BEFORE READY IN 3 MONTHS MAKES 1½ CUPS

This pickle is a little game of delicious patience. First, the limes are cured in salt, then the pickle must stand for three months for the flavours to meld and the lime rind to soften and take on all the spice flavours. The best time to make this recipe is late summer/early autumn, when limes are at their most plentiful and therefore cheapest.

6 medium limes (540g), scrubbed 2 tablespoons fine sea salt 1 teaspoon fenugreek seeds 2 tablespoons vegetable oil 1 teaspoon brown mustard seeds 4 garlic cloves, chopped finely 1 teaspoon cumin seeds, crushed coarsely 1 teaspoon fennel seeds, crushed coarsely 2 fresh long green chillies, seeded, chopped finely 2 sprigs curry leaves 1/3 cup (80ml) lime juice 1½ teaspoons chilli powder 1 teaspoon ground turmeric

1 Cut each lime into eight wedges; cut wedges in half crossways. Sprinkle a quarter of the salt over the base of a sterilised 3-cup (750ml) glass jar.

Top with a quarter of the lime pieces squeezing them as you place them in the jar. Repeat layering alternately with salt and lime. Seal with a lid; label and date. Place jar in a bright, warm place, such as on a window sill, shaking and turning occasionally to disperse the brine, for 2 weeks or until limes turn a khaki green colour and are very soft. Open the lid of the jar every day to release the pressure.

2 Place fenugreek seeds in a small frying pan; stir over medium heat for 1 minute or until fragrant and darkened in colour. Cool; grind to a fine powder in a mortar and pestle.

3 Heat oil in a large frying pan over medium-high heat. Add mustard seeds; cook, stirring, for 30 seconds or until seeds pop. Add garlic, cumin seeds and fennel seeds; stir for 30 seconds or until fragrant. Stir in green chilli and curry leaves. Remove from heat; stand until cooled. Stir in lime juice, chilli powder, turmeric and ground fenugreek. Add preserved lime wedges.

4 Spoon pickle into a 2-cup (500ml) hot sterilised jar; seal immediately. Label and date jar when cold. Store in a cool dark place for at least 3 months before opening. Once opened, keep refrigerated for up to 6 months.

“Not only is the spicy lime pickle a delicious accompaniment to a curry, it adds extra pizazz to salad dressings, marinades and mayonnaise.” Frances Abdallaoui, Food Director, The Australian Women’s Weekly