Lime Pickle

5.00 (11)
⏱ 70 mins 🍽 Makes a 500g jar 🌶 indian ✅ Easy 🏷 Condiment

This traditional Indian condiment offers a tart and tangy flavour that pairs wonderfully with simple meals like dhal and rice. The process involves simmering whole limes before mixing them with a toasted spice blend and a fragrant oil infusion. After a few days of maturing, the pickle develops its full, complex taste. The recipe yields a 500g jar that will keep well at room temperature for up to three months.

Lime Pickle

Ingredients

  • 500g limes (about 7)
  • 8 large garlic cloves finely chopped
  • 2 tsp Kashmiri chilli powder
  • 1 tsp ground turmeric
  • 30g fine sea salt
  • 1 tsp black mustard seeds
  • 1/2 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 1 star anise
  • 1 tsp caster sugar
  • 125ml vegetable oil plus 30-50ml extra, if needed
  • 30g root ginger peeled and finely chopped
  • 3 green chillies deseeded and chopped
  • 50ml white wine vinegar
  • 70g granulated sugar

Method

  1. Place the limes in a saucepan and add enough water to cover them. Use a small heatproof plate to weigh the fruit down, then bring to a boil and simmer for 20-30 mins until tender. Remove the limes, dry them with kitchen paper, and discard the water.
  2. When the limes have cooled, chop them into 3cm pieces, including the peel and pith. Transfer all pieces and any juice to a bowl. Mix in the garlic, chilli powder, turmeric, and salt, then set aside for 1 hour.
  3. Warm a dry frying pan and add the mustard seeds, fenugreek, cumin, and star anise. Toast the spices for about 40 seconds until fragrant. Move them to a mortar, add 1 tsp of caster sugar, and grind to a powder using a pestle. A spice grinder can also be used.
  4. Combine this ground spice mix with the limes. Stir thoroughly, then spoon the mixture into a sterilised jar and seal it. Place the jar somewhere warm or on a sunny windowsill for 2-3 days to allow the flavours to develop. Stir the contents once daily with a metal spoon.
  5. Warm the oil in a wok or karahi. Fry the ginger and green chillies for 2-3 mins until the ginger begins to colour. Pour in the vinegar and granulated sugar, then simmer until the sugar dissolves. Let it boil for 2 mins.
  6. Remove from the heat and mix in the steeped limes and their masala. Allow everything to cool completely. Spoon the pickle back into the jar, pressing the limes down with a metal spoon so they are submerged in the spiced oil. Add a little extra oil if required. Seal the jar and wait 3-4 days before sampling. It can be stored for 3 months at room temperature.

Nutrition (per serving)

Calories38 kcal
Fat3 g
Carbs3 g
Sugars2 g
Sodium268 mg

Recipe details

Skill levelEasy
CategoryCondiment
Cuisineindian
DietDairy-free, Egg-free, Gluten-free, Nut-free, Vegetarian