Author Topic: Hello and Help with Lime Relish  (Read 5183 times)

Offline rjsj

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Hello and Help with Lime Relish
« on: November 21, 2011, 12:17:08 am »
Hi.  I have just signed up to this forum, however I have had my TM for several months now (so still very new) and used this forum during that time A LOT and found it very useful - thanks everyone.  Now I have finally (I think) worked out how to get on board and try and use some of the expertise of other TM owners. 

I have a chilli and lime relish that I am wanting to make in my TM,however the few times I have tried, the lime comes out tasting a little bitter.  I have tried drying out the limes for several days prior to making and this helped a little little, but if anyone can help with any other suggestions would be most grateful.  xox

Offline cecilia

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Re: Hello and Help with Lime Relish
« Reply #1 on: November 21, 2011, 12:27:37 am »
Make sure not to include the white part of the pith.  That's the bitter part.
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Offline fundj&e

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Re: Hello and Help with Lime Relish
« Reply #2 on: November 21, 2011, 12:27:55 am »
sorry i am no help to you, but hi rjsi and welcome to the forum
i don't need a recipe i'm italian

Offline rjsj

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Re: Hello and Help with Lime Relish
« Reply #3 on: November 21, 2011, 12:38:48 am »
Make sure not to include the white part of the pith.  That's the bitter part.

Great thanks, will try that.  xox

Offline rjsj

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Re: Hello and Help with Lime Relish
« Reply #4 on: November 21, 2011, 12:44:10 am »
More help required, trying to upload a pic from i-photo.  I select and then update my profile but it just doesnt seem to be happening!  Maybe it doesn't like my picture!!!!!!!

Offline judydawn

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Re: Hello and Help with Lime Relish
« Reply #5 on: November 21, 2011, 12:49:23 am »
Hi rjsj, welcome to the forum.  I'm sure it likes your picture, it is probably too big and needs to be reduced.
Glad you finally came on in and joined us in conversation.
Judy from North Haven, South Australia

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Offline cookie1

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Re: Hello and Help with Lime Relish
« Reply #6 on: November 21, 2011, 01:04:50 am »
Hi and welcome rjsj.
May all dairy items in your fridge be of questionable vintage.

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Offline Nay-nay

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Re: Hello and Help with Lime Relish
« Reply #7 on: November 21, 2011, 01:45:32 am »
Hello and welcome rjsj. When making citrus jams and chutney so I have the zest without pith I peel skin with potato peeler (so as to get none of the white pith) and give it a whiz in TMX to make the zest than I cut all the white from the flesh - this eliminates all the bitter taste.   ;)

Offline achookwoman

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Re: Hello and Help with Lime Relish
« Reply #8 on: November 21, 2011, 05:47:56 am »
Good advice about removing the Pith,  but may still not solve your problem.  i made lime jam for my sister last Xmas.  Removed pith and pips but still a bit bitter.  Will have another go this year and will add  some more lemon juice and sugar.  may even add some Apple pulp. I think the lime flavor was just too intense and therefore tasted bitter.  I will be very interested to see how you go.

Offline Cornish Cream

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Re: Hello and Help with Lime Relish
« Reply #9 on: November 21, 2011, 01:32:51 pm »
Welcome to the forum rjsj.I hope the advice by the forum members solve your chilli lime relish question and you get a perfect result next time. ;)
Denise...Buckinghamshire,U.K.
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Re: Hello and Help with Lime Relish
« Reply #10 on: November 22, 2011, 01:05:59 pm »
Hi Rjsj - can you share the recipe with us?  Sometimes lime peel/skin is too sharp (my lime pickle could strip paint off doors), so I'm wondering if the recipe needs lime juice without the extra vigour of the peel.  Some limes are a lot more agressive than others in flavour/sharpness.

I agree with the suggestion to avoid the pith as this is very sharp and sour!

Offline rjsj

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Re: Hello and Help with Lime Relish
« Reply #11 on: November 24, 2011, 11:58:51 pm »
Ok recipe - here goes.  It is my own, and as I said, I am still tweeking it.  Any help you can give with this recipe would be great.  It comes out very nicely, just a little bitter.  Am going to try this weekend by taking off the white flesh of the limes as suggested so will let you know.

8 limes
1 tbl salt
2 tbl vegetable oil
2 tsp mustard seeds
1 garlic clove
2cm piece fresh ginger, peeled
1 tsp cumin
1 tsp coriander dried
1 bunch fresh coriander
fresh green chili (depending how hot you like it as to how much but green chili is not very hot)
1/4 cup water
80g brown sugar
2 tbl apple cider vinegar

Cut lime wedges into 8.  Place in large bowl and sprinkle with salt.  Cover and set aside in cool dry place, stirring occasionally for at least 2 days.

Add oil, mustard seed and cook 2 min varoma speed soft.  Add garlic, ginger, cumin, coriander and chili.  Speed 8 for 5 seconds then varoma temp, 1 minute speed soft.

Add lime, water, sugar and vinegar.  Cook 10 minutes 100 temp reverse speed. (I like the limes chunky - you can chop first is you want finer)

Spoon into sterilized jars and set aside for at least 1 week for flavours to develop.

Offline goldfish

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Re: Hello and Help with Lime Relish
« Reply #12 on: November 27, 2011, 07:32:00 pm »
Hi rjsj

I ran this by some friends of mine who've been making jams, relishes, pickles, etc, etc. for years.  Their only suggestion was to maybe try removing or omitting the zest from up to half the limes and increasing the sugar to around 100 gms. I'm certainly no expert and can't offer any opinion of my own . . but I'd certainly be interested in hearing the result if you try this.  Lime and chilli is a combination to die for in my books!!!  Good luck!  and welcome to this amazing forum - the advice, information and support from the people on here is just incredible!!! :)

Offline goldfish

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Re: Hello and Help with Lime Relish
« Reply #13 on: November 28, 2011, 07:34:24 pm »
One more suggestion is to replace the ginger root with crystallised ginger and then perhaps you wouldn't have to increase the sugar.

Offline rjsj

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Re: Hello and Help with Lime Relish
« Reply #14 on: November 28, 2011, 09:04:12 pm »
Thanks heaps for the suggestions.  Going to attack it this weekend so will let you all know!  fingers crossed xox