Home made lime pickle

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It’s impossible to have the perfect curry experience without a good pickle or chutney. It’s a very personal thing, and every Indian grocer will want to foist their preference on you. One thing’s for certain – it needs to be spicy and salty to act as a seasoning for your curries, yoghurts, or breads.

It might take a few tries to find the pickle that you like – and what better way to to get the perfect pickle than to make you own?

This lime pickle has the chilli and salt profile that I like – it’s quite strong. It’s based on a very traditional recipe. You can dial this recipe up or down to suit your preference.

500g limes

100ml extra lime juice

3 tbsp salt

3 tbsp ground chilli or flakes

1 whole head of garlic

Rice bran oil (or another vegetable oil)

1 tsp cumin seeds

1 tsp mustard seeds

A pinch asafoetida (hing)

Makes about two jars.

Lime pickle ingredients

Slice the limes in half, and then thinly across, like you’d do to put in a Corona. The traditional way is to cut the limes into quarters but I find this way is easier to eat.

Blend up the garlic cloves in a food processor. Mix up the limes with the salt, chilli and garlic in a bowl.

Now, steam the mixture for 15 minutes by putting the whole bowl in a steamer.

Cover the bowl with a cloth and leave in a warm place for two days.

Fry up the cumin, mustard seeds and hing in hot oil for about a minute. Mix the oil and spices in with the limes.

Cover and leave in a warm place for two more days. Then, it’s ready to bottle into jars.

Lime pickle 2

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One thought on “Home made lime pickle

  1. Those small limes look like key limes, which would be perfect for this recipe.

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