Name: North Indian Lime Pickle
Ingredients: 1 tb Whole fenugreek seeds; soaked in warm water for 4-5 hours and drained; 1/2 tb Ground; roasted fenugreek seeds; 2 tb Chile powder; 3/4 tb Turmeric; 2 tb Black mustard seeds; roughly ground; 3 tb Salt (that's what the recipe says!); 12 Limes; well rinsed; 7 oz (fl) vegetable oil; 10 Dried Birds Eye chiles (widely available in Asian grocers - or similar); 4 1-inch sticks cinnamon; 1 ts Ground black pepper; 1 tb Ground asafoetida

But underlying much of the conscious rejection of spiritual discipline is the fear of legalism… But nothing could be farther from the truth if you understand what discipline and legalism are. The difference is one of motivation: legalism is self-centered; discipline is God-centered. The legalistic heart says, “I will do this thing to gain merit with God.” The disciplined heart says, “I will do this thing because I love God and want to please Him.” There is an infinite difference between the motivation of legalism and discipline! (Paul) knew this implicitly and fought the legalists bare-knuckled all the way across Asia Minor, never giving an inch. And now he shouts to us, “Train (discipline) yourself to be godly”! If we confuse legalism and discipline, we do so to our soul’s peril.

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Indian	Pickles	12	Servings

INGREDIENTS

1	tb	Whole fenugreek seeds; soaked in warm water for 4-5 hours and drained
1/2	tb	Ground; roasted fenugreek seeds
2	tb	Chile powder
3/4	tb	Turmeric
2	tb	Black mustard seeds; roughly ground
3	tb	Salt (that's what the recipe says!)
12		Limes; well rinsed
7	oz	(fl) vegetable oil
10		Dried Birds Eye chiles (widely available in Asian grocers – or similar)
4		1-inch sticks cinnamon
1	ts	Ground black pepper
1	tb	Ground asafoetida

INSTRUCTIONS

From: David Smith <david@dwsmith.demon.co.uk>
Date: Sat, 31 Aug 1996 18:42:46 +0000
This recipe comes from "The Perfect Pickle Book" by David Mabey and David
Collison - a good book for all sorts of pickles and chutneys.  The recipe
is not the authors' but, even better, is credited to Meena Patak. Those in
the UK (and elsewhere?) will know of Pataks Pickles which are good quality
Indian pickles and chutneys and are used, I believe, in many restaurants as
well as being widely available in the shops. Meena Patak helps run the
business but this recipe is apparently a domestic version she makes herself
~  so it comes with good credentials.
I suppose you could just substitute lemons for limes although the size
difference might change things a bit.
Mix the soaked and roasted fenugreek, chile powder, turmeric, mustard seeds
and salt in a large bowl.
Make 2 cuts across the top of each lime so they are partially split into
segments, taking care not to cut all the way through. Stuff each lime
generously with the spice mixture.
Heat the oil in a separate pan and toss in the chiles, cloves, cinnamon,
pepper and asafoetida. As they begin to pop, pour the oil and spice mixture
over the stuffed limes.
Set aside to cool to room temperature before packing in jars (I can't
decide what size/shape jars you'd use - and the recipe doesn't say - but
wide, short jars would probably do the trick)
This pickle should be left for 2-3 months before it is eaten.
Well there it is. Sounds a bit unusual but worth a go.
CHILE-HEADS DIGEST V3 #090
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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