Lime Pickle Recipe by Arno

Sharp Lime Pickle Recipe

Sharp lime pickle is one of the best-known Indian relishes. This step-by-step recipe will yield about 900g of this delicious relish

For this recipe, you will need ripe limes, with a yellow tinge on the skin.

Thanks to Arno G for sharing the recipe with us.

Ingredients

• 10–12 limes
• 15m tbsp salt
• 120ml  malt vinegar 250ml vegetable oil
• 5ml asafoetida
• 10–12 garlic cloves, crushed
• 2.5cm piece of fresh root ginger, grated
• 10–12 curry leaves
• 30ml black mustard seeds, finely ground
• 15ml cumin seeds, finely ground
• 10ml fenugreek seeds, finely ground
• 10ml ground turmeric
• 10ml chilli powder
• 10 green chillies, halved
• 20ml salt
• 20ml sugar

Instructions

1. Wash the limes and dry them with a cloth.

2. Trim them, then cut them into quarters.

3. Sprinkle the quarters with the’ salt and put them in a colander over a bowl.

4. Set aside for 2 hours, then transfer them to another bowl and add the vinegar.

5. Stir until any remaining salt is dissolved and drain in the colander again.

6. Heat the oil in a pan over a medium heat and add the asafoetida, followed by the garlic, ginger and curry leaves.

7. Allow them to brown in the pan slightly.

8. Add the ground seeds, turmeric and chilli powder, and stir-fry for I minute, then add the green chillies, salt and sugar.

9. Stir-fry for I minute longer before adding the limes.

10. Remove the pan from the heat and allow to cool completely.

11. Store the lime pickle in sterilized, airtight jars.

12. Leave the pickle in the jar for 4-5 weeks to mature before eating.

13. The pickle will keep for 10-12 months.

Notes

Durban Curry Recipes · https://www.curryrecipe.co.za/lime-pickle-recipe-by-arno/