There's also a very good international supermarket on Bold Street - left side as you are walking away from the City centre towards St Luke's church.brettarider said:If you are in Liverpool you could always try Lime St station. coat,taxi
Have you tried the Chinese/Asian Supermarket just off the Dock Rd?
But where you'll get all those ingredients from, I have no idea !!!Hot Lime Pickle:
1 kg. of quartered lemons, 10 grams of fenugreek powder, Â¼ katori split mustard seeds, 6 tea spoons of asafetida, 1 katori of chilly powder, 1 katori salt, 20 grams of oil, 1 tea spoon of mustard seeds and Â¼ katori turmeric powder.
Apply a little salt and turmeric powder to the lemon pieces and set aside. Grind the split mustard; heat oil and add mustard seeds, asafetida, turmeric and fenugreek powder. When cool, add salt and chilly powder. Mix this masala with the lemon pieces and pack tight into jar. After 2 days, stir pickle thoroughly up and down. Oil should rise to the surface. If this doesn't happen, prepare more tempering with another Â½ katori of oil and pour over pickle when cool. This pickle takes some time to mature.
Long Lasting Lime Pickle:
2 kg of fully ripe, yellow limes, free form blemishes. (Soak in water for 8 hours. Wipe and pat dry. Cut into quarters without separating. 2 kg is the net weight of the cut limes). 500 grams of salt and Â½ tea spoon of ajwain.
Place one - third of the limes in a jar. Sprinkle salt and a few seeds of ajwain. Repeat another layer of lime, salt and ajwain, and finally a third layer, until all the ingredients have been put in the jar or bharni. Cover and keep in the morning sun for 10 to 15 days, shaking and bharni occasionally. Now keep in a cool dry place until the pickle matures and the outer skin loses its bitterness and becomes soft. It takes a couple of months to mature. This pickle keeps for years.