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Lemon and or Lime and Chilli Chutney/Pickle

Thread Starter: Nick 1965    Started: Sun 23 Nov 2003    Replies: 11

I am going to make a Lime and or Lemon and Chilli Chutney/Pickle in the future. I have it alot at Indian restaurants, and I HATE the BIG lumps of lemon/lime - I want to make the lumps much finer, but what do you guys think? Do you like it lumpy (Pardon the catering terms !!!)

At the end of the day it will be up to you - Our customers to decide !!!

Cheers

Nick




 Latest Posts

Mon 1 Dec 2003, 10.02PM

Reshma

Hello Mary,

I love the combination of lime and chilli, and your dressing sounds great. I have grown my own chillies for a few years now and I like to make a thick paste of chillies, garlic, red or green pepper (depending on the colour of the chillies) and olive oil. Mix everything in a blender smear over potato wedges and bake in the oven, great with ice cold wine or beer!!

Reshma Smile

Mon 1 Dec 2003, 2.16PM

MammaChef

Hi there Stud,

I think a little ginger would go well with this pickle but that's just my preference.

Sun 30 Nov 2003, 11.28AM

Nick 1965

Thanks guys - This is a vital link to my customers (as it were) It means that I can really ask the people that matter - It looks like small pieces are the way forward.

I won't make Mango though, as everyone else does that. It looks like Lime and Chilli - I hav tried a shop bought one - Which was very good, but once I have stopped picking it to death, I decided I could do better and with a little more spice.

Sun 30 Nov 2003, 10.00AM

Mary from Australia

Hello Reshma. That sounds like a good idea and I will try it next time. The lime and chilli relish I made today turned into a dressing and in the end it has quite large bits of lime in it. I made it with the first picking of my home grown chillies and I didn't know how hot they would be. I know now ... VERY! But I'm pleased with the dressing although I will warn my guests to treat it with caution.

Sun 30 Nov 2003, 9.56AM

Reshma

Hi Nick,

A tip in making Indian pickles is to sock the lime, lemon or mango pieces in a little salt and turmeric for a day and then dry them in a sunny place until they are nearly shriveled up (this can take up to a week). When you pickle them they will soak up all the liquid and spices, and taste yummy.

Reshma Smile

Sun 30 Nov 2003, 4.20AM

Mary from Australia

Small lumps for me too, except in mango chutney where I prefer them large. I'm experimenting at the moment with a lime and chilli relish type thing to serve with my Red Emperor tomorrow. Every ingredient so far is very finely chopped!

Sun 30 Nov 2003, 12.50AM

Andy 58

Nick yes Im the same as the rest of you the smaller the better.

By the way do you have a recipe for green tomatoe chutney, would be most greatfull if you could help me on this one.

Thanks Nick. Andy.

Sun 23 Nov 2003, 7.48PM

UK Style user

I much prefer smaller lumps Nick!

Sun 23 Nov 2003, 7.38PM

Georgie1

Nay, Nay and thrice Nay!!!

Sun 23 Nov 2003, 7.21PM

Nick 1965

Titter ye not - Missus !!!

OH GOD FRANKIE HOWARD IS BACK !!!!!!

Sun 23 Nov 2003, 7.13PM

Georgie1

I am with you on this one Nick, much prefer smaller pieces than large 'lumps'. (I am sure there is a joke in there somewhere but think we have had enough innuendo on here...)

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