Lime Dancing Recipes

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LIME PICKLE



Lime pickle image

Pair this tart, tangy and refreshing lime pickle with a simple meal of dhal and boiled rice. The recipe makes a 500g jar and will last for three months

Provided by Good Food team

Categories     Condiment

Time 1h10m

Yield Makes a 500g jar

Number Of Ingredients 15

500g limes (about 7)
8 large garlic cloves, finely chopped
2 tsp Kashmiri chilli powder
1 tsp ground turmeric
30g fine sea salt
1 tsp black mustard seeds
½ tsp fenugreek seeds
1 tsp cumin seeds
1 star anise
1 tsp caster sugar
125ml vegetable oil, plus 30-50ml extra, if needed
30g root ginger, peeled and finely chopped
3 green chillies, deseeded and chopped
50ml white wine vinegar
70g granulated sugar

Steps:

  • Put the limes in a saucepan and cover with water. Place a small heatproof plate on top of the fruit to keep them submerged and then bring to a boil over a medium heat and simmer for 20-30 mins until the limes are tender. Scoop out the limes, pat them dry with kitchen paper, and discard the cooking water.
  • Once the limes are cool enough to handle, chop them (peel and pith included) into 3cm chunks and tip everything, including any juice, into a mixing bowl. Stir in the chopped garlic, chilli powder, turmeric and salt, and leave to one side for 1 hour.
  • Heat a sturdy and dry frying pan over a medium-low heat, and add the mustard seeds, fenugreek, cumin and star anise, Stir and toast the spices for about 40 seconds until aromatic. Tip them into a mortar, add 1 teaspoon of sugar and pound to a powder with a pestle - you can also use an electric spice grinder for this, too.
  • Add this ground spice mix to the limes, stir well, spoon everything into a sterilised jar and then seal. Leave the pickle in a warm place or on a sunny window ledge for 2-3 days so that flavours mature. Stir the limes once a day with a metal spoon to ensure they are evenly coated in the spice mix.
  • Heat the oil in a wok or karahi over a medium-high heat and fry the ginger and green chillies for 2-3 mins, until the ginger starts to turn golden. Add the vinegar and sugar and simmer over a medium-low heat until the sugar has dissolved, then boil for 2 mins.
  • Turn the heat off and add the steeped limes and masala. Leave on one side to cool and then spoon the pickle back into the same jar. Using a metal spoon, push the limes down into the jar so that they are covered by the spicy oil - you might need to add a little extra oil. Seal the jar and leave the pickle for 3-4 days before tasting. It will keep for 3 months at room temperature.

Nutrition Facts : Calories 38 calories, Fat 3 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.4 grams fiber, Protein 0.2 grams protein, Sodium 0.67 milligram of sodium

LIME DANCING



Lime Dancing image

Number Of Ingredients 6

2/3 cup orange juice
1 1/2 tablespoons honey
3/4 cup diced banana
1/2 cup diced strawberries
1/2 cup vanilla fat-free frozen yogurt
1/3 cup mini frozen lime juice cubes

Steps:

  • Place the orange juice, honey, banana, strawberries, yogurt, and lime-juice cubes in a blender and mix on low speed until the mixture is blended. Continue mixing, gradually increasing the speed, until the mixture is smooth. Pour the smoothie into a glass and garnish the rim with a Lime Wheel (see Glorious Garnish), if desired.From SUMMER SMOOTHIES: more than 130 cool and refreshing recipes. Copyright © 2002 Donna Pliner Rodnitzky. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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