Lime pickle

Lime pickle

By
From
The Curry Guy
Makes
3 × 250ml jars

There are a lot of outstanding lime pickles that can be purchased, both from small producers and big name brands. This is my recipe that I have developed over the past few years. I wouldn’t say it is any better than many you can purchase but it is different and delicious. Sometimes different is good! You know you are at an outstanding restaurant if they place their own homemade pickles and chutneys on the table.

Ingredients

Quantity Ingredient
1kg limes
5 level tablespoons salt
40 garlic cloves, peeled and smashed
50g ginger, very finely chopped
2 tablespoons kashmiri chilli powder

For the tempering

Quantity Ingredient
150ml rapeseed oil
3 tablespoons black mustard seeds
2 tablespoons cumin seeds
1/2 teaspoon asafoetida

Method

  1. Using a fork, stab about 20 holes in each lime, then cut each lime into 8 wedges. Place in a glass bowl and add the salt, garlic, ginger and chilli powder. Mix well, coating the limes and pressing down on them to release a lot of juice. Transfer the limes to a steamer, leaving the juice in the bowl, and steam for about 15 minutes until quite soft. Transfer the steamed limes back to the glass bowl and mix back into the juices. Cover tightly with cling film and leave for 2 days in a warm place, such as a window or in direct sun outside, mixing it every 8 hours to keep the limes coated with all the other ingredients. After 2 days, heat the oil for the tempering in a large frying pan over a high heat. When very hot and almost smoking, add the mustard seeds. They will begin to pop immediately. When they do, add the cumin seeds and asafoetida, and sizzle for about 10 seconds, being careful not to burn the spices. Pour this tempered oil over the limes and mix well. Cover the bowl again with cling film and allow to sit for another 2 days in the sun, stirring every 8 hours or so. After these last 2 days, scoop the lime pickle into a food processor and process to a chunky or smooth paste, whichever you prefer. Spoon it into sterilized jars (see note), leaving about a 5cm space at the top. The pickle should be covered with oil, so add a little extra if needed. Place the jars in a cool, dark place for 2 weeks before using. The preserved limes should keep indefinitely but, once opened, store in the fridge and use within 2 months.

How to sterilize jars

  • Preheat the oven to 110°C/gas mark 1/4. If your jars have rubber sealing rings on the lid, remove them and boil in water for 5 minutes. Wash the jars thoroughly in hot, soapy water and rinse well, then place on a baking tray in the preheated oven for about 15 minutes, until dry.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again