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[Intro music]
[Intro music]
[Intro music]
[Intro music]
Assalaamu Alaikum and welcome to Titli's Busy Kitchen with me Titli Nihaan.
I was wondering around the supermarket and I noticed that limes were on special offer
and I thought.... Lime Pickle!
In this version of the recipe I've got 7 limes and I've cut them into 12 pieces.
There's a clue here as to how to cut them into 12 pieces
and I'm gonna put these in a nice, clean, sterile bowl.
and I'm gonna put these in a nice, clean, sterile bowl.
and I'm gonna put these in a nice, clean, sterile bowl.
I'm gonna add to this 2 ounces of salt.
I'm gonna cover it with some clingfilm.
I'm gonna cover it with some clingfilm.
I'll just put a couple of plastic bands around to make sure that
it stays stuck.
it stays stuck.
Shake.
I'm gonna leave this in a warm place in the kitchen in a corner somewhere for
a couple of weeks while it goes brown and the limes become soft.
After a couple of weeks,
the limes have gone this really unappetizing, greeny brown colour
and the skins are really soft as you can see and that's fine.
We can proceed to the next stage.
It's time to add some spices into the limes.
Here I've got 1 tablespoon each of mustard powder and fenugreek powder.
If you don't have the powders but you've got the seeds,
put the seeds in a coffee grinder and grind them to a fine powder like I've done.
I've got here one and a half tablespoons of hot chilli powder
and depending on how hot you want your lime pickle, add anywhere between 0 and 2.
Half a teaspoon of turmeric.
I'll just add these into the limes.
I'll just add these into the limes.
Mix them in thoroughly.
Mix them in thoroughly.
Lovely!
My next two ingredients are rather unusual.
This is a ground spice called asafoetida.
It is the most disguting thing you will ever smell.
It smells like the worst sweaty socks imaginable...
...until you cook it!
Here I've got half a teaspoon of asafoetida.
This is mustard oil.
Because I've bought this in the EU, it has to be labelled as "For external use only".
If you want to see why that is, you can Google "KTC Mustard Oil"
and you'll find a full explanation.
I'm gonna use a 170 ml of mustard oil in my cooking here.
A word about mustard oil,
it smells when you cook it so make sure all your windows are open.
In the pan I've put the 170 ml of mustard oil and I'm gonna add in the asafoetida.
Stir it round. I, actually, have this bent spoon for stirring smelly things
because this is gonna stink.
I'll stir it round. Turn the heat on.
Quite a high heat because I'm gonna bring this up to smoking point.
Keep stirring as you heat it.
OK. I can just see it's starting to smoke around the edges
so I'm gonna turn the heat off now.
I'm gonna put the hot oil over the limes.
Obviously, you don't want to have your limes in a plastic bowl 'cause otherwise
it's gonna melt and be very careful when you add this hot oil in.
Just dribble it gently in 'cause it's gonna sizzle and spit as you can see.
Just dribble it gently in 'cause it's gonna sizzle and spit as you can see.
Make sure you've got a nice, clean pan at the end.
Then, carefully, 'cause the sides are gonna be very hot, mix all this together.
Alright. That's ready for bottling.
Leave it for, at least, a week in its jars.
Obviously, the longer you leave it, the better it's gonna be
and don't forget to label and date it as well.
Well, today Titli's Busy Kitchen became Titli's Pungent Kitchen.
Make sure you've got the kitchen door closed and the kitchen windows open.
I've just had to have a shower with a lot of soap!
Join me next time in Titli's Busy Kitchen with me Titli Nihaan.
Until next time... Khuda hafiz.