Umma’s Lime Pickle Without Water
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.
INGREDIENTS
For the Lime preserve
12 limes – washed and completely dried
10 to 12 teaspoons of salt (I used sea salt)
1 cup white vinegar or enough to cover all the limes
For the pickle:
all of the above Preserved limes
4 tablespoon coconut oil or sesame oil
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
2 pinch asafoetida (hing)
2 springs of curry leaves or more
6 green chiles
1 red hot pepper (optional)
15 garlic, finely chopped
2-inch fresh ginger, grated or finely chopped
2 tablespoon red chilli powder (adjust accordingly) or 1.5 tbsp red chilli powder and 1/2 tbsp hot paprika powder
1 teaspoon turmeric powder
Salt to taste (may not require at all but check and add)
Vinegar from the preserve jar and more to adjust the consistency
METHOD:
You will need:
A clean bottle which can hold all the limes. Prepare the bottle a day ahead by washing it in hot water and drying it thoroughly.
Keep your hands, knife, cutting board etc water free.
Another smaller jar or bottle – again washed and dried to store the prepared pickle.
Prepare the Preserve:
Thoroughly wash the limes and let it dry completely.
Quarter each lime, slicing them down the way but leave the slices attached at the end. What we want is whole lime with four wedges that are still attached.
Put one teaspoon of salt into the cavity of each lime.
Now, place each lime into the clean jar. It is okay to press them in if there is space constraint.
Pour in the vinegar and close the jar tightly.
Let it sit at room temperature, preferably in a dark place.
Every other day, take it in your hand and give it a vigorous shake. You can do this every day several times too. The idea is to get the limes inside become soft and release the juice.
Never open the lid. Let it be there at least a month before you want to make the pickle.
Prepare the Pickle:
Heat coconut or sesame oil in a wok or kadai.
Add mustard seeds, let it splutter and then add fenugreek seeds, curry leaves and asafoetida.
Tip in the chopped green chiles, red hot pepper (if you are using), finely chopped garlic and ginger.
Saute the mixture for couple of minutes on medium flame and then add the spice powders.
Saute for a minute and tip in the preserved limes along with all the liquid.
Now if you feel the liquid is not enough for the mixture to come to BOIL, then add some more vinegar and let the mixture come to boil.
Do a taste test and adjust the salt before you switch off.
Let it cool completely and transfer to a clean bottle with dry spoon and store it away from moisture. If you are not confident to leave it outside, you can keep it in the fridge and use.
Your pickle is ready!
Yields: With 11 to 12 limes you will get about 2 to 2 1/2 cup of the pickle.