| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Greek |
Pickles |
1 |
Servings |
INGREDIENTS
| 12 |
|
Limes |
| 1/4 |
c |
Coarse sea salt |
| 1 |
tb |
Fenugreek seeds |
| 1 |
tb |
Mustard seeds |
| 2 |
tb |
Chile powder |
| 1 |
tb |
Ground turmeric |
| 1 |
c |
Vegetable oil |
|
|
Cilantro; for garnish |
INSTRUCTIONS
Date: Wed, 3 Apr 1996 07:56:05 -0500
From: kmeade@ids2.idsonline.com (The Meades)
Recipe By: Eric Larsen <Eric_Larsen-C15799@EMAIL.MOT.COM>
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 Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Jesus: the human face of God”