Last year the Feisty Tapas crew went crazy for lime pickle for the Christmas makes. Preparing lime pickle the traditional way is a lengthy process so this year I have put my research hat on (doesn’t it look cute?) to see if we could speed up the process. A lot of reading and notes later, yes we can! It may not be the authentic way of doing it but it has all the flavour and you can do it in no time ready for curry night or to surprise a friend or loved one if they are the ones cooking you the curry, just remember it’s best if you let it mature for a week before eating, let those flavours combine.
Mr Tapas is a huge fan of lime pickle (HUGE) so I put it to the test with him, he loved it. His only complaint is that it was a tad dry but I immediately knew why, yours truly forgot she was out of oil on the day, didn’t think to reach to the back of the cupboard for more and thought it’d be ok. Moral of the story: do not skip the oil, if you do the flavour will still be all there of course but it will be dry. You can always do like me and add the oil at a later date. Aherm.
I actually have the limes for the traditional method in a ton of salt in the fridge as we speak, it’s time for the next step as they have been in there for four days. Yes, four days and all I have is limes in salt (you know by now that I’m kind of impatient, right?). The whole process takes way longer. I am of the opinion that it is worth making lime pickle both ways (quick and slow) so I am making it both ways! And yes, you may well have a jar coming your way.
What were we saying the other day about taking imperfect action? Well, here I go jumping in with two very imperfect feet!
Want to make a ton of lime pickle at the same time? Scale up the recipe. It should work just fine and then you can run back to tell me how it went and what you did.
Throughout making and writing this recipe I’ve had The Wiggles’ song stuck in my head and now you can too! Pappadam. Pappadum. Papadum. What on earth is the right spelling? No one seems to agree.
Right, kilner jars and popadums at the ready? Let’s do this!
Speedy Lime Pickle
Time: depending on whether you pressure cook or steam more conventionally it will take between 1 and 2 hours.
Makes 2 x 250 ml jars (I use these Kilner jars for most things)
Ingredients
Stage 1
6 limes, whole
250 ml water
Stage 2
1 tsp brown mustard seeds
1 tsp fenugreek powder
1/2 tsp asafoetida (I got mine from the herbs and spices section at Tesco)
9 teaspoons/30 g chilli powder
6 tsp sea salt (I used Maldon)
Stage 3
2 tbsp vegetable/sunflower oil (or oil of your choice)
1 tsp black mustard seeds
Stage 1
1a. In the Instant Pot: Pour 250 ml of cold water in the inner pot of the Instant Pot and either place the limes on the trivet or in a steamer basket (in the photo is my Kuhn Rikon Trio Separator Steamer Basket) if you have one. Lock the lid in, press Manual and programme 15 minutes with the – and + buttons. Natural release. Let them cool. Go to step 2.
1b: If you don’t have an Instant Pot, but you have a pressure cooker, just bring to high pressure and do the usual thing you do, you may want less than 15 minutes, go for 12-13 perhaps. If you don’t have an Instant Pot or a pressure cooker, never fear: steam them your usual way for 45 minutes or so, the idea is for the limes to start to pop. In the Thermomix’s Varoma add one litre to the bowl and place the Varoma on top with the limes. Let them cool. Go to step 2.
2. Once the limes are cool enough to handle, cut them in small pieces, think 8 or more pieces per lime (I went for more). Place them in a bowl with all the juice they release.
Stage 2
3. Dry roast over a medium heat in a frying pan (or press Sauté in the Instant Pot, making sure the inner pot is clean and dry, you may want to press Adjust to set it to Less): the mustard seeds, fenugreek powder and asafoetida until you hear the mustard seeds pop. Add them to the bowl with the limes. Add the chilli powder and the salt. Mix well.
Stage 3
4. Heat the 2 tbsp sunflower oil in the same frying pan or inner pot (no need to wash it), add the mustard seeds and fry until they pop, then add the lime mix, stir to mix well, reduce the heat and simmer until it all comes together, approximately 20 minutes.
5. Cool, place in jars, store in the fridge and let it be for at least a week to give the flavours a chance to develop. It should keep for up to 6 months.
A week later, grab a poppadum! Poppadum, poppadum, poppapapapadum… thank you Wiggles. Grrrr.
As usual, we’re going for recipe posted rather than perfection so, if anything doesn’t make any sense, you know where to find me. Yes, that’s right, at the Feisty Tapas Facebook groups.
You will find all my Instant Pot recipes here, all my Thermomix recipes here.
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You will find all my Instant Pot recipes here, all my Thermomix recipes here.
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