Best Simple Squash Lime Pickle Curry Recipes

LIME PICKLE RECIPE

Steps:

• Using a fork, stab about 20 holes in each lime, then cut each into 8 to 10 wedges. Place in a mixing bowl and add the garlic, ginger, salt and chilli powder
• Mix well with your hands, coating the limes and pressing down on them to release a lot of juice.
• Transfer the limes to a steamer, leaving the juice in the bowl, and steam for about 15 minutes until quite soft.
• Transfer the limes to a sterile glass jar and pour in the juices from the mixing bowl. Stir well.
• Cover tightly and set in the sun for two days or in a warm place like a kitchen window if the sun isn't cooperating. Stir every 10 to 12 hours to keep the limes coated with the juices.
• After two days, heat the oil for the tempering in a large frying pan over high heat. When visibly hot, stir in the mustard seeds. They will begin to crackle. When they do, stir in the cumin seeds and asafoetida and infuse for another 30 seconds.
• Allow to cools some and then pour this over the limes in the jar. Place back in a sunny spot, tightly covered for another two days.
• You can eat it immediately but the lime pickle will get even better if you allow it to sit in the fridge for another week before serving.

PICKLED SQUASH

Steps:

• In a large non-aluminum pot, combine the squash, bell pepper, and onions. Cover with salt, and let stand for 2 hours to release the liquids. Stir occasionally.
• Just before the 2 hours are up, combine the sugar, vinegar, mustard seed, turmeric and celery seed in a saucepan. Bring to a boil. Drain the salty liquid from the vegetables. Pour the spice brine over the vegetables, and let stand for 2 more hours.
• Bring to a boil once again, and simmer for about 5 minutes. Ladle into 1 pint sterile jars, filling with the liquid to within 1/4 inch of the top. Wipe rims with a clean towel, and run a thin spatula around the inside of the jar to remove air bubbles. Seal with lids and rings. Process for 10 minutes in a simmering water bath to seal completely.