I made a rather splendid Sunday dahl last night and wandered if I could use up some of the green gages that we've scrumped from the local neighbourhood. Apparently not a lot came up on a search, but then I wondered about making something like a lime pickle. Googling "instant lime pickle" showed up lots of recipes for lemon pickle instead, which was odd but handy seeing as I didn't have any limes but did have a lemon. I briefly mused as to whether my fridge had 'got smart' and was so intelligent it knew what fruit was sitting in the fruit bowl on top of it. But perhaps, this time, it was just a coincidence.
Zapping the lemon in the pressure cooker (which had been in action processing the sturdy yellow split peas) was quick. I'd added a couple of test greengages too, but they didn't survive. The lemon went soft and squishy and had leaked a glorious liquid. I chopped it up into eighths and then sprinkled over some salt, ground roasted methi seeds (just a little) and turmeric powder and chilli powder. Here I popped a few quartered greengages in to jazz it up. Then I heated some sesame oil in a pan, popped in a spoon of black poppy seeds, let them fizz then poured it over. A quick mix and that was it. Chilled it slightly then enjoyed it with home made wholemeal chapatis courtesy of Dr K.
instant lemon and greengage "lime" pickle