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[Intro music]
[Intro music]
[Intro music]
Assalaamu Alaikum and welcome to Titli's Busy
Kitchen with me Titli Nihaan.
I was wondering around the supermarket and
I noticed that limes were on special offer
and I thought....
Lime Pickle!
In this version of the recipe I've got 7 limes
and I've cut them into 12 pieces.
There's a clue here as to how to cut them
into 12 pieces
and I'm gonna put these in a nice, clean,
sterile bowl.
and I'm gonna put these in a nice, clean,
sterile bowl.
and I'm gonna put these in a nice, clean,
sterile bowl.
I'm gonna add to this 2 ounces of salt.
I'm gonna add to this 2 ounces of salt.
I'm gonna add to this 2 ounces of salt.
I'm gonna cover it with some clingfilm.
I'm gonna cover it with some clingfilm.
I'll just put a couple of plastic bands around
to make sure that
it stays stuck.
it stays stuck.
Shake.
I'm gonna leave this in a warm place in the
kitchen in a corner somewhere for
a couple of weeks while it goes brown and
the limes become soft.
After a couple of weeks,
the limes have gone this really unappetizing,
greeny brown colour
and the skins are really soft as you can see
and that's fine.
We can proceed to the next stage.
It's time to add some spices into the limes.
Here I've got 1 tablespoon each of mustard
powder and fenugreek powder.
If you don't have the powders but you've got
the seeds,
put the seeds in a coffee grinder and grind
them to a fine powder like I've done.
I've got here one and a half tablespoons of
hot chilli powder
and depending on how hot you want your lime
pickle, add anywhere between 0 and 2.
Half a teaspoon of turmeric.
I'll just add these into the limes.
I'll just add these into the limes.
Mix them in thoroughly.
Mix them in thoroughly.
Lovely!
My next two ingredients are rather unusual.
This is a ground spice called asafoetida.
It is the most disguting thing you will ever
smell.
It smells like the worst sweaty socks imaginable...
...until you cook it!
Here I've got half a teaspoon of asafoetida.
This is mustard oil.
Because I've bought this in the EU, it has
to be labelled as "For external use only".
If you want to see why that is, you can Google
"KTC Mustard Oil"
and you'll find a full explanation.
I'm gonna use a 170 ml of mustard oil in my
cooking here.
A word about mustard oil,
it smells when you cook it so make sure all
your windows are open.
In the pan I've put the 170 ml of mustard
oil and I'm gonna add in the asafoetida.
Stir it round.
I, actually, have this bent spoon for stirring
smelly things
because this is gonna stink.
I'll stir it round.
Turn the heat on.
Quite a high heat because I'm gonna bring
this up to smoking point.
Keep stirring as you heat it.
OK.
I can just see it's starting to smoke around
the edges
so I'm gonna turn the heat off now.
I'm gonna put the hot oil over the limes.
Obviously, you don't want to have your limes
in a plastic bowl 'cause otherwise
it's gonna melt and be very careful when you
add this hot oil in.
Just dribble it gently in 'cause it's gonna
sizzle and spit as you can see.
Just dribble it gently in 'cause it's gonna
sizzle and spit as you can see.
Make sure you've got a nice, clean pan at
the end.
Then, carefully, 'cause the sides are gonna
be very hot, mix all this together.
Alright.
That's ready for bottling.
Leave it for, at least, a week in its jars.
Obviously, the longer you leave it, the better
it's gonna be
and don't forget to label and date it as well.
Well, today Titli's Busy Kitchen became Titli's
Pungent Kitchen.
Make sure you've got the kitchen door closed
and the kitchen windows open.
I've just had to have a shower with a lot
of soap!
Join me next time in Titli's Busy Kitchen
with me Titli Nihaan.
Until next time...
Khuda hafiz.
