Lime pickle is a traditional Indian condiment made from a delicious blend of tangy limes with traditional spices. It’s very easy to make and to tailor to your own tastes - but you’ll have to wait 3 weeks for the limes to ferment!
I’ve experimented with this a number of times and found that the simpler the better in terms of spices, and the smaller you slice the limes, the better the flavours and texture.
- 10 limes
- 120 g salt
- 8 g ground coriander
- 4 g chilli powder
- 150 ml sunflower oil
- 1 tsp black mustard seeds
- 1 tsp white mustard seeds
- 1 tsp sugar
- Cut the limes in 8ths, or smaller if you would like and mix with the ground coriander, salt and chilli powder
- Place in a Kilner jar or the like and leave on a window ledge in the sunshine, for 3 weeks, turning each day to ensure that the limes are evenly coated and exposed to the sunshine. They’ll start to turn a dull brown after about a week!
- After 3 weeks, heat the oil in the pan to a medium heat and add the mustard seeds. Then pour this mixture, still hot, over the limes.
- Once cool, add a little sugar to taste (you may like the pickle slightly bitter, or not!)
- Store in smaller jars, and enjoy with a curry