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Hot Lime Pickle/Relish

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jcromartie Jun 17, 2011 10:08 AM

I love this stuff. It's an Indian condiment made with limes, oil, salt, hot chilies, and spices. As you can imagine, it's fruity, salty, sour, and usually hot. It is I just got Pataks from the store, but I first got hooked on some homemade stuff.

I've been putting it on pretty much any stew or curry-type dish, or anything with rice, and I usually add yogurt to balance it a bit.

I also just made a sandwich with just toast, cream cheese, and a spoonful of lime pickle (there's my sodium requirement for the day). It was delicious.

Does anybody else love this stuff? What else to do with it? Will it eventually kill my tastebuds?

 
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    gordeaux RE: jcromartie Jun 17, 2011 10:16 AM

    I like to use different brands - usually garlic pickle or lime pickle tho. My Indian friends all say that it's best used on crackers with a cup of tea, but it's too strong for me. Definitely an acquired taste, though I hear from many that homemade is usually hundreds of times better. I normally use it to make quickee samosas. Potatoes, peas, pickle, and what's even worse, is I use storebought pie crust to use as dough, I roll it out a little to make it thinner. They actually come out pretty good.

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      sullivanje RE: jcromartie Oct 30, 2011 12:13 AM

      I tried to reply, but my text got luched in the process. I will formulate the test and try later. This was extremely helpful.

      1. j
        jjjrfoodie RE: jcromartie Oct 30, 2011 08:28 AM

        Yes. Love it.

        Also like both the Patak's Chundo Pickle and Indian chutney as I keep jars of both in the fridge as well.

        I usually use as a side for any Indian leftovers from eating out, but also like them with warmed/toasted garlic naan I buy at Trader Joe's as well as the homemade samosas i make and the occasional chicken tikka masala boxty I throw together,

        If you make a batch of chicken tikka , it can be thrown in a warm tortilla in a pinch with pickled onions and cilantro and I use the lime pickle as the "salsa" to make an Indian style burrito or taco.

        1. DiveFan RE: jcromartie Oct 30, 2011 03:57 PM

          This style of pickle can be addictive. Unfortunately in my case, I can no longer tolerate the absurd amount of salt used in commercial product. I'm starting to get the hang of making my own.

          Besides lime, pickles made with lemon or eggplant (brinjal) can be fabulous.

          6 Replies
          1. re: DiveFan
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            elenacampana RE: DiveFan Nov 6, 2011 02:55 AM

            DiveFan, would you be willing to share your recipe? I, too, find the commercial stuff too salty. Thanks!

            1. re: DiveFan
              DiveFan RE: DiveFan Nov 6, 2011 04:26 PM

              No problem - it's been hanging out here in the Chow database for a while:
              http://www.chow.com/recipes/13532-bri...

              1. re: DiveFan
                bushwickgirl RE: DiveFan Nov 7, 2011 05:41 AM

                Thanks, saved it, going to give it a try. Mustard oil is really something, isn't it? I bought a bottle years ago, and took it into a local pub on my way home, passed it around for friends to sniff, got some amazing reactions.

                1. re: DiveFan
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                  elenacampana RE: DiveFan Nov 7, 2011 05:54 AM

                  Thanks! I assume I would just substitute lime for the eggplant - probably need to soften lime first, though, right? Other pickles I've made call for salting and baking the peel first, or boiling.

                  1. re: elenacampana
                    bushwickgirl RE: elenacampana Nov 7, 2011 06:20 AM

                    The lime pickle recipes I've seen call for preserving the limes, cut into wedges or smaller pieces, in salt and lime juice or vinegar, and sometimes turmeric, similar to the process of making Moroccan persevered lemons. The limes are brined for a few weeks to allow the lime peel to soften, then the dry roasted spices are added and allowed to blend for another week.

                    You can make a quick lime pickle by sauteing limes until brown and soft, slicing them, adding onion and a paste of the spices, simmering briefly and canning. Improves with age.

                    Jeez, I should just make this myself, not very difficult, just takes some time to brine.

                    1. re: bushwickgirl
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                      elenacampana RE: bushwickgirl Nov 9, 2011 09:38 AM

                      Thanks, bushwickgirl! I now have a jar going next to the Moroccan preserved lemons - can't wait to make these!

              2. bushwickgirl RE: jcromartie Nov 6, 2011 11:52 AM

                I love this stuff as well. Sometimes I eat it straight from the jar.

                1. Channa RE: jcromartie Nov 8, 2011 08:48 AM

                  Ooh, I Iove that stuff! I've tried to make it, but American limes have tough, thin skins and don't pickle well (at least for me). I've had more success with lemons.

                  You might want to look at this Julie Sahni recipe. You could change the spices to your taste --
                  http://chowhound.chow.com/topics/6562...

                  IIRC, this recipe turned out well, too --
                  http://www.mamtaskitchen.com/recipe_d...

                  In the end, I tired of my hit-and-miss approach, and went back to buying Patak's.

                  Oh, another thing, it's brilliant cooked INTO a curry, not just as a condiment.

                  1 Reply
                  1. re: Channa
                    bushwickgirl RE: Channa Nov 8, 2011 10:24 PM

                    I'm going to try the lemon quick pickle, thanks for the links.

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