Lime Pickle Recipe

Lime Pickle Recipes

Ingredients :


55 g

1 tablespoon

1 tablespoon

2 tablespoons

1 tablespoon

225 ml


coarse sea salt

fenugreek seeds

mustard seeds

chili powder

ground turmeric

vegetable oil, such as sunflower or peanut

coriander sprigs, to garnish

Method :
  1. Cut each lime lengthways into 8 thin wedges.

  2. Place in a large sterilized bowl, sprinkle with salt and set aside.

  3. Put fenugreek and mustard seeds in a frying pan and dry roast over a medium heat for 1-2 minutes, until they begin to pop.

  4. Put them in a mortar and grind them to a fine powder with a pestle.

  5. Add chili powder and turmeric and mix well.

  6. Sprinkle spice mixture over limes and stir.

  7. Pour over oil and cover with a dry cloth.

  8. Leave in a sunny place for 10-12 days, until softened.

  9. Pack into sterilized jars, then seal and store in cool, dark place.

  10. It can be kept for 1-2 weeks.

  11. Serve at room temperature, garnished with coriander.

Makes about 1.5 kg

Variation :

To make Lemon Pickle, substitute 8 lemons for limes.

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