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As requested:
Ingredients
25 limes, cut into wedges
225g/8oz/1 cup salt
50g/2oz/ 1/4 cup fenugreek powder
50g/2oz/ 1/4 cup mustard powder
150g/5oz/ 3/4 cup chilli powder
15ml/1tbsp ground turmeric
600ml/1 pint/ 2 1/2 cups mustard oil
5ml/1 tsp asafoetida
25g/1oz yellow mustard seeds, crushed
Directions
1. Place the limes in a large sterilized jar or glass bowl. Add the salt and toss with the limes. Cover and leave in a warm place for 1-2 weeks, until they become soft and dull brown in colour.
2. Mix the fenugreek, mustard powder, chilli powder and turmeric and add to the limes. Cover and leave to rest in a warm place for a further 2-3 days.
3. Heat the oil and fry the asafoetida and mustard seeds. When the oil reaches smoking point, pour it over the limes. Mix well. Cover and leave in a warm place for 1 week before serving.
Notes:
All of the spices can be found in a continental food shop, the most difficult in my experience are the asafoetida and mustard oil.
Consider the size of the lime lumps you want in the finished chutney when you start and cut to this size, some people dont like this with large wedges.
The asafoetida and mustard oil smell pretty disgusting, but this is not apparent in the finished chutney.
It may require a little more than 1 week to properly infuse. I was disappointed when i first made this that it is not particularly nice when first made, but matures excellently. I currently have a jar about 8 months old that is absolutely fantastic!
Ingredients
25 limes, cut into wedges
225g/8oz/1 cup salt
50g/2oz/ 1/4 cup fenugreek powder
50g/2oz/ 1/4 cup mustard powder
150g/5oz/ 3/4 cup chilli powder
15ml/1tbsp ground turmeric
600ml/1 pint/ 2 1/2 cups mustard oil
5ml/1 tsp asafoetida
25g/1oz yellow mustard seeds, crushed
Directions
1. Place the limes in a large sterilized jar or glass bowl. Add the salt and toss with the limes. Cover and leave in a warm place for 1-2 weeks, until they become soft and dull brown in colour.
2. Mix the fenugreek, mustard powder, chilli powder and turmeric and add to the limes. Cover and leave to rest in a warm place for a further 2-3 days.
3. Heat the oil and fry the asafoetida and mustard seeds. When the oil reaches smoking point, pour it over the limes. Mix well. Cover and leave in a warm place for 1 week before serving.
Notes:
All of the spices can be found in a continental food shop, the most difficult in my experience are the asafoetida and mustard oil.
Consider the size of the lime lumps you want in the finished chutney when you start and cut to this size, some people dont like this with large wedges.
The asafoetida and mustard oil smell pretty disgusting, but this is not apparent in the finished chutney.
It may require a little more than 1 week to properly infuse. I was disappointed when i first made this that it is not particularly nice when first made, but matures excellently. I currently have a jar about 8 months old that is absolutely fantastic!
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