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.
- Prep Time: 60
- Cook Time: 30
- Total Time: 1 hour 30 minutes
- Yield: 1 1x
- Category: Pickles
- Method: Moderate
- Cuisine: Indian
- 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
- Wash the limes and dry them with a cloth.
- Trim them, then cut them into quarters.
- Sprinkle the quarters with the’ salt and put them in a colander over a bowl.
- Set aside for 2 hours, then transfer them to another bowl and add the vinegar.
- Stir until any remaining salt is dissolved and drain in the colander again.
- Heat the oil in a pan over a medium heat and add the asafoetida, followed by the garlic, ginger and curry leaves.
- Allow them to brown in the pan slightly.
- Add the ground seeds, turmeric and chilli powder, and stir-fry for I minute, then add the green chillies, salt and sugar.
- Stir-fry for I minute longer before adding the limes.
- Remove the pan from the heat and allow to cool completely.
- Store the lime pickle in sterilized, airtight jars.
- Leave the pickle in the jar for 4-5 weeks to mature before eating.
- The pickle will keep for 10-12 months.
Follow the original discussion on our group, We are Durban Curry Lovers, where you are welcome to ask any questions or ask for advice.