Hey OllieMartin!

[smallblueplanet]

On the 'credit crunch' thread you made mention of lime pickle & a recipe...can't say I've seen it, have you posted it?

[maytreefrannie]

On the 'credit crunch' thread you made mention of lime pickle & a recipe...can't say I've seen it, have you posted it?

Ollie Ollie Ollie Ollie Ollie

I second the above, please give us your lime pickle recipe - spread it around.

(Mrs Twigg and I already asked you nicely on the Credit Crunch thread - asking again - Pleeease...)

[OllieMartin]

Ooooooh, requests for my recipes! I AM honoured.

I'm not at home at the moment, so don't have it to hand and it'll take a minute or two to type up. I PM'd it to hansmum a few months ago so have requested the typed-up version back to save me the time.

Will have it by tomorrow for you.

However, since it takes a while and if you're itching to get started, I do know it begins with:

Take the quantity of limes for the volume of pickle you want to make (The proper recipe will include quantities)
Slice into wedges (I cut them into 8-16 wedges each, but you may like smaller chunks in yours, they won't be sliced again before the pickle is served)
Put the wedges in a bowl and cover with course sea salt (again, proper recipe will include quantities)
Place the bowl in a warm, dark place for 2 months shaking occasionally until the limes turn brown.

Watch this space for the next installment...

[Pumpkin Becki]

Disappointed its not in rhyme Ollie.

[OllieMartin]

Disappointed its not in rhyme Ollie.

I can't write a poem about pickle,
because very little rhymes, except tickle,
fickle, trickle and sicle,
and little if you pronounce it "ickle".

[ginger ninger]

Ollie...Your mad

[Pumpkin Becki]

Ollie...Your mad

But bless him for trying eh?

[ginger ninger]

But bless him for trying eh?

I think he's brill, he always makes me smile...Bless.

[Pumpkin Becki]

I think he's brill, he always makes me smile...Bless.

Think we should start an Ollie Martin Appreciation Society GN?

[ginger ninger]

Wow, what a good idea! We might even find him a girlfriend

[Pumpkin Becki]

Wow, what a good idea! We might even find him a girlfriend

Excellent idea!

[OllieMartin]

I think he's brill, he always makes me smile...Bless.

If all I manage to do in life is make 1 person smile every day, that'll do for me...

Wow, what a good idea! We might even find him a girlfriend

...but if I can make 1 person smile every day AND get a girlfriend, I'll die a very happy man!

[ginger ninger]

Come on girls..WHO can resist a man with a sense of fun like our "Ollie"..mind you who can resist a man...uw er mrs

[OllieMartin]

As promised:

Ingredients
25 limes, cut into wedges
225g/8oz/1 cup salt
50g/2oz/ 1/4 cup fenugreek powder
50g/2oz/ 1/4 cup mustard powder
150g/5oz/ 3/4 cup chilli powder
15ml/1tbsp ground turmeric
600ml/1 pint/ 2 1/2 cups mustard oil
5ml/1 tsp asafoetida
25g/1oz yellow mustard seeds, crushed

Directions
1. Place the limes in a large sterilized jar or glass bowl. Add the salt and toss with the limes. Cover and leave in a warm place for 1-2 weeks, until they become soft and dull brown in colour.
2. Mix the fenugreek, mustard powder, chilli powder and turmeric and add to the limes. Cover and leave to rest in a warm place for a further 2-3 days.
3. Heat the oil and fry the asafoetida and mustard seeds. When the oil reaches smoking point, pour it over the limes. Mix well. Cover and leave in a warm place for 1 week before serving.

Notes:
All of the spices can be found in a continental food shop, the most difficult in my experience are the asafoetida and mustard oil.
Consider the size of the lime lumps you want in the finished chutney when you start and cut to this size, some people dont like this with large wedges.
The asafoetida and mustard oil smell pretty disgusting, but this is not apparent in the finished chutney.
It may require a little more than 1 week to properly infuse. I was disappointed when i first made this that it is not particularly nice when first made, but matures excellently. I currently have a jar about 8 months old that is absolutely fantastic!

[ginger ninger]

Thanks for that Ollie, so you'd recommend me to make it, leave it for around 6 months before eating it, that way it should taste fandabidozy?.