This tangy pickle adds zest to many meals. Chop it into a sambol
or mix it with rice and curry.
Care must be taken that when preparing this, to remove any moisture
and use dry utensils at all times. The slightest amount of moisture
can easily spoil this pickle that could otherwise be kept for
a year or more in an air-tight container.
Ingredients
1.
10 - 15 small, ripe, round lime
2.
10 - 15 lime for juice
3.
Salt
4.
Chili Powder
5.
Red-Bird Eye Chili (optional)
Method
1.
Wash the ripe lime and dry, preferably in the hot Sun, until there is no moisture in the skin. Using a clean, dry knife quarter the lime from top to bottom and not from the middle of the lime. Place in a flat earthen pan with a very wide neck. Sprinkle with salt liberally. Place in the hot Sun until the lime is dry and brown in color. This may take up to a month. Care must be taken to ensure that there is no more moisture remaining in the lime.
2.
To make the juice, wash the lime reserved and dry until there
is no moisture in the skin. Squeeze enough juice to cover the
sun-dried lime. Put the juice in an earthen pot and add salt,
chili powder and chili. Bring to boil. Remove from fire and
leave to cool. Strain and add to the sun dried lime. When completely
cooled, place in an air-tight earthen or glass jar and store.
Pickles
