Littlechilies Lime Pickle

[Madrasandy]

Very little end product to show for 2 whole limes.

What would you expect with 2 limes, the recipe calls for 30 limes,

[JonG]

What I would expect from 2 limes is more than that, otherwise I wouldn't have posted that comment would I? Try to keep up!  :

The original recipe is for 30 limes, but I have no need for such quantity of lime pickle, nor do I wish to take the risk of committing 30 limes to an as yet unproven recipe.

[Madrasandy]

2 Limes is 2 Limes and thats what you get.
Out of interest did you reduce the other ingredients by 15?

[JonG]

Well 15 is a tricky number, so I can't swear, but FWIW I used:
1 tbsp vegetable oil
Half 1/8 tsp methi powder
1 lvl tsp Kashmiri chilli powder
Half lvl tsp ground chillies
0.75 lvl tsp salt
1 lvl tsp cumin powder
0.5 lvl tsp black onion seed nigella
1 lvl tsp black mustard seed
1 tbsp white vinegar

It would've been 3 cloves garlic in addition, but I omitted on advice from LC.

[littlechilie]

Interesting recipe. The flesh of the limes quickly seems to disappear, leaving only the rind. No idea if I cooked it long enough but it's going to take a long time in storage for those lime skins to soften up I think. Very little end product to show for 2 whole limes.

I'll suspend judgement until I've been able to try some in context.

JonG Did you magically expect the pickle to increase in quality the more you cooked it? And when have you ever eaten pickle that has retained the flesh intact. It