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Lime Pickle

Lime Pickle is a traditional Indian recipe for a fresh pickle of blanched limes preserved in a spiced oil base. The full recipe is presented here and I hope you enjoy this classic Indian version of: Lime Pickle.

prep time

30 minutes

cook time

50 minutes

Total Time:

80 minutes

Additional Time:

(+7 days curing)

Makes:

2 jars

Rating:

Tags : CurryVegan RecipesSpice RecipesIndian Recipes

This is the classic Indian pickle of limes in a spicy oil base. I know there are plenty of commercial products out there, but find them to possess heat but to generally lack the vibrant lime zing of home-made versions.

Once you have made this one, I guarantee that you will never go back to the shop-bought versions again. Most especially as preparing this pickle is simplicity itself.

You can add more chilli powder if you like the pickle hotter. In terms of usage, you can serve this pickle as part of a starter with poppadoms. It also marries well with spicy curries and, due to its tartness, makes and excellent accompaniment to roast, fried or barbecued fish.

Ingredients:

10 limes
2 tbsp sea salt
150ml (2/3 cup) sesame or groundnut (peanut) oil
2 ½ tsp brown mustard seeds
4 garlic cloves, cut into thin sticks
25g (1 oz) fresh root ginger, peeled and cut into thin sticks
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
2 tsp ground turmeric
2 tsp hot chilli powder

Method:

Place the limes (whole) in a heat proof bowl. Pour over enough boiling water to cover then set aside to soften for 30 minutes. After this time drain the limes and quarter them lengthways.

Rub the lime with the sea salt then place in a clean, sterilized jar. Add the remaining salt, secure the lid and set aside in a cool cupboard to cure for 7 days.

At the end of this time, heat the oil in a large frying pan, then stir in the mustard seeds. When they begin to pop stir in the garlic, ginger and all the spices. Cook gently for a few minutes, then stir in the lime pieces and all the juices from the jar.

Reduce the heat and simmer gently, stirring occasionally, for 45 minutes. Divide the pickle between sterilized jars and secure the lids. The pickle will keep in a cool place for up to 2 months.