This lime pickle is a real show-piece!
My most recent version of this lime pickle recipe is in my cookbook ‘The Curry Guy!
I am so happy to have been taught this lime pickle recipe. I love lime pickle and have since I was first introduced to Indian food. It goes fantastically well with homemade naan bread, pappadams, samosas and as a side to many curries. Lime pickle is served at almost every Indian restaurant and would be greatly missed if it weren’t!
There was a time when I always had a supermarket brand name jar of lime pickle in the fridge. These days I make my own and believe me the taste is so much better. This recipe was taught to me by the chef of our local tandoori. He too used to serve those name brand pickles but now swears by this recipe.
This lime pickle recipe makes quite a lot but the pickle lasts indefinitely in a sterilised jar in a cool dark place such as a cupboard to the fridge.
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- 1kg (2 lbs) limes - stab holes in each lime and then cut into eight pieces
- 125g (1/3 cup) salt
- 40 cloves of garlic - smashed
- 50g red chilli powder - or less if you don't like spicy pickles
- FOR THE TEMPERING
- 150ml (3/4 cup vegetable oil
- 30 grams (1/3 cup) white cumin seeds
- 3 Tablespoons black mustard seeds
- ½ teaspoon asafoetida
- Place the limes in a bowl and add the salt, whole garlic cloves and red chilli powder. Mix well coating the limes and pressing down on them as you do. Retain the juices and refrigerate and then place the juiced lime mixture into a steamer and steam for about 15 minutes until they are quite soft.
- Transfer the lime mixture to a glass bowl and cover with a towel. Leave in the sun or a warm place for two days. Mix every eight hours to keep the limes coated with all the other ingredients.
- At the end of day two, heat the vegetable oil over medium high heat. When the oil is hot, throw in the black mustard seeds, cumin seeds and the asafoetida. The mustard seeds will begin to pop. When they do, pour the oil mixture over the limes and stir well.
- Pour in the reserved lime juices too.
- Cover again with the towel and allow to sit in the sun or a warm place for another two days.
- At the end of two days scoop the lime pickle into a food processor and process to a chunky or smooth paste. Place this in a sterilised air tight container and let sit in a cool place for at least two weeks before serving.