Indian Lime Pickle is a spicy hot pickle, marvellous with curries. The fruit is pickled in the heat of the sun, and the jar turned each day so that maximum exposure is obtained.
20 whole limes
20 green chillis
6 tablespoons coarse rock salt
4 bay leaves, crumbled
6 oz. fresh root ginger, peeled and cut into thin matchstick shapes
10 fl. oz. lime juice
Wash the limes in cold water and dry them with kitchen paper towels. Using a silver or stainless steel knife, make four cuts through the limes to quarter them to within 4-inch of the bottom of the fruit. Remove the pips.
Using a sharp pointed knife, slit the green chillis lengthways and scrape out the seeds, leaving the chillis whole with their stalks.
Arrange a layer of limes on the bottom of a large pickling jar. Sprinkle with salt and crumbled bay leaves. Add 2 or 3 chillis and ABOUT 2 tablespoons of the ginger. Repeat the layering process until all the ingredients, except half of the salt, are used up.
Pour in the lime juice and give the jar a good shake to settle the contents.
Cover the mouth of the jar with a clean cloth and tie it in place with string. Place the jar in a sunny place for at least
6 days, adding half a tablespoon of the remaining salt each day. Shake the jar at least twice a day. Each night, place the jar in a dry place in the kitchen. Be sure to turn the jar each day so that all sides are exposed to the sun’s rays.
After the 6 days, keep the pickle on a kitchen shelf for 10 days. Cover the jar with a lid and shake the jar every day.
After 10 days the pickle will be ready to eat.