Once you try this lime pickle, you won’t go back to shop bought!
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!
Homemade chunky lime pickle. Blend longer if you prefer a smoother texture.
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.
My 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.
Preparing the lime and garlic mixture in a glass bowl.
Squeeze the juice out of the lime mixture and refrigerate the liquid.
Steam the lime mixture until soft.
International & UK Orders
What about all that salt?
You might notice that it is quite salty. Lime pickles have been served for hundreds of years and they are usually salty in flavour.
Think of this lime pickle and others like it like you would salt. Use it as you would salt.
Instead of adding salt to plain white rice, serve it with some of this pickle.
Serving rice in this way is how it is done all over India. It’s a vegetarian meal in its own right!
What other uses are there for lime pickle?
Sometimes I add lime pickle to my curries as well.
Again, do this before you add salt. It is delicious stirred into a curry like my curry house style chicken Madras for example.
It takes some time to make this lime pickle but it’s worth the wait!
Now let’s tackle the one thing that scares a lot of people off making this. It takes about three days and then it is best not to serve it for another week for optimum flavour.
Put that out of your head and make it. I promise… you’ll be glad you did.
Make a huge batch and keep it in the fridge for when you need it. I often double or even triple this recipe. I like it that much.
Hope you do too! Enjoy.
Thinking of a great gift for a friend?
Every year I make a few huge batches of this pickle along with a few others.
As the lime pickle keeps for ages, there is no rush to give them away.
Simply make them up and put the lime pickle into some attractive sterilised jars and you have a gift that any curry fan would love.
What’s more, you made it yourself which makes the gift even more special.
If you like the look of this delicious lime pickle, you might like to try these…
Indian Mixed Vegetable Pickle
Easy lemon pickle
Chickpea, Garlic and Carrot Pickle
Lime Pickle Recipe
Ingredients
- 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
Instructions
- 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.
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I hope you enjoy my lime pickle recipe. If you do try it, please leave a comment. I’d love to hear from you.
I am just making the first stage of the pickle, the limes are in the steamer. Looking forward to eating it along with my home made Indian food, particularly with my Mangalorean Prawn curry which has Kashmiri chillies in it. My mouth is watering! I will get back to you when we have tried the pickle.
Leone U.K.
Thanks for that Leone! I hope you like the Indian pickle. I sure do. Be sure to stop back and let me know how it goes!
Everyone found it far too salty! Is there a mistake with the amount of salt that you add? 125 gms is an awful lot for only 1KG limes?
Hi Marte
That is the amount I use but please don’t let that stop you from making it again. If you have any left over, you could always make another batch and use less or no salt. It will equal out.
Cheers,
Dan
It is supposed to be extremely salty. That’s kinda part of the deal. Should be used as a condiment. The way one would use wasabi, or horseradish
Thanks Coy! You are very right there. 🙂
Dan
Absolutely delicious! my son eats it with just about everything. Would definitely make more!! I would also like a sweet and sour version, can you suggest how much sugar to add to the full recipe? and could brown sugar be used instead of white?
Hi Leone
Thank you! I’m really glad you and your son like the recipe. I am currently experimenting with a sweet and sour version. I haven’t tasted it yet but if all turns out as planned, I will post the recipe. I used jaggery (a pure Indian sugar) for my recipe. You could use soft brown sugar but I would stay away from dark sugar as it would be over-powering.
I will send you an email when I post the recipe.
Dan
Jessie’s Crazy Kitchen has just sent me here, and I’m not disappointed. I’m going to have a Curry Guy Weekend when I get back from Manchester. Sublime stuff
Excellent Keith.
Have a great time in Manchester and I hope my recipes work out for you.
Dan
I’m going to give this a try, quick question, do you leave the limes in a bowl, and then steam, or just pop them into the steamer , in which case don’t you lose lots of juices?
Hi Sally
I think I need to revise this recipe a little.
You want to squeeze as much of the juices out of the limes as possible with the salt. Keep the juices and then steam. If you want, you could steam them in a normal steamer or keep the limes in the same bowl with the juice and steam them in a larger pot with a lid. If you do this, be sure to put a cloth under the bowl so it doesn’t shatter.
When the limes are quite soft – 15 minutes – follow the rest of the recip. Good luck with it and be sure to let me know how it goes. I’ve had a lot of good feedback from this recipe.
Hi Dan,
I’m keen to try this recipe and just wanted to clarify about the steaming! Once you’ve squeezed the juices out of the limes, do you then put the limes & garlic cloves into the steamer? I just have a metal steamer that sits over hot water in a saucepan. Once the 15 minutes are up do you add the juices back to the lime & garlic mixture to sit in the sun or wait until the end of day 2?
Many thanks,
Zoë
That’s right Zoe. Please print this recipe out as I have to remove it in the next day or so. It’s in my ebook and I can’t have a version online. Good luck with this one. I love it.
Thanks Dan – I have whipped up my first batch and it looks great. Recipe printed too!!
Love the book by the way Dan. Had it for a year and love the recipes. Good work.
Great to hear Shaun. Thank you!
I use baking paper in my metal steamer for this. Works a treat.
In your list of ingredients there is no sugar, yet in your comments you say you used jaggery, how much sugar do you use in this recipe and when do you add it? as I’m really eager to make this pickle, thank you.
Hi Margaret
This recipe doesn’t have any sugar in it. There is a sweet version that I would like to make but haven’t done so yet. I will probably do it in the Summer.
Hope this helps and good luck.
Dan
Tasted a spoonful as I bottled it. Flavour fresh and excellent but a bit salty at the moment. Certainly tastes like like pickle and not lime chutney which is usually in the commercial bottles.
I miss the caramelized flavour a bit but I suppose you cannot have it both ways either fresh or stewed, not both without a blowtorch which I might try!
Hi Guy
I really love this recipe. Hope you grow to love it too. It gets better with age.
Opened my first batch this weekend. Great flavour. The limes really come through making it fresher that then bought stuff. The only real problem is that it doesn’t make enough. I’ll be doubling up on the next batch.
Brought half a jar in to work today to try to convert the masses.
I hope you converted them. I know what you mean about the amount. I go through it quite quickly but not everyone does. I decided to keep it small but I do make a lot more for myself. 🙂 Thanks for trying.
Hi Dan, im excited about trying this recipe!! Could I change the chilli powder to fresh chillis and if so how many would I need? Also how long can I keep this pickle before it goes off?
Hi Giles
I made a batch about eight months ago. It seems to get better with age. I think eight months is about as long as I would keep it though.
You can use fresh chillies. I would use a lot but that’s just because I really like spicy food. Start adding the chilli slowly, taste and decide which is best for you. Add too much and it could be ruined. Don’t add enough and you could always add more heat later. Enjoy.
Hi Dan
Looking forward to trying the lime pickle. I spend a lot of time in Greece where we are averaging 34 degrees at the moment so would you still leave it in the sun or put it in the shade for the 2 days? Also do you have a recipe for aubegine pickle I have a lot of them.
Thanks
Thanks Peter
I do have a recipe for aubergine pickle but not typed yet. I’ll work on that in the next few weeks.
Hi Dan
I have just bought A whole box of limes for the princely sum of one pound and your recipe was the first one I clicked on to so I am very excited about trying out the lime pickle!
Just one question, some of the limes are quite yellow. Is that good or bad?
I don’t think that should be a problem Diana but to be honest, I’ve never tried. Cut into one and see how it tastes. If it tastes like a lime I think you’ll be alright. 🙂
Hi Dan
I’m really intrigued by this recipe. I just have one question.
It seems that most of the salt and chilli powder will be washed off when the juice is separated from the limes. What little remains will surely be washed off during the steaming. Is this an issue? Is it worth holding some salt and chilli back to add to the limes for their first two days of sitting?
Thanks.
Hi Seamus
Let me know if it’s not very clear. Thanks for your comment. The salt helps get the excess juice out of the limes before steaming. If you steamed the limes with the juices, you would lose a lot of flavour. You need to retain the juices and then add them again after the first day in the sun. The limes are usually quite salty and spicy but you can always add more to taste. I hope this helps. Dan
I would like to try your recipe. How much does this make? What size jar(s) should I use?
I store mine in a litre jar. It makes about that much. Hope you like it. 🙂
Dan
Hiya, Well I made this pickle a month or so ago, and I have to say that it is amazing, shared it around friends, and they all agree and now want the recipe to make more
So
Many thanks
Thank you for trying the recipe. I’m really glad you liked it. I’m making a batch now. Almost ready.
Dan
This lime pickle is superb. Simply the best I have made. As you say it takes a little time to make but is worth the effort.
Thanks for the recipe
Pete
Do you think if would work with grapefruit I have a tree in the garden and didn’t want to make a lifetime supply of marmalade!
To be honest I don’t think it would work. That said, please give it a go! It might just taste fantastic.
Life has changed with this recipe. I live in Oaxaca, Mexico and though I love all of the food here, I do miss Indian food. I am a good cook and make many things, but my indian meals were so dull without pickle. I would beg people to bring it to me but finally I decided enough is enough. I tried a few recipes, it takes a while to test them. Then I tried your recipe. My first batch was very good. But lately the batches are even better. When the limes are cheap and the sun is strong I am now making a batch a week. A favorite snack is leftover rice, yogurt and pickle. Thanks so much
Thank you very much Teri.
I’m really glad you like the recipe. It’s one of my favourite pickle recipes.
Dan
You mention this recipe and method was taught to you by the chef of a local restaurant….how about crediting the source properly….by name?
Unless you’re the chef, then it’s really not your place to question Dan about that.
Once I make this, how long will it keep in the fridge??
Hi Nancy – It should keep fine for a couple of months. I made some that lasted for seven months though I do recommend eating it sooner.
Dan
Last year I made the recipe for the first time and didn’t get it quite right: I didn’t understand that you push down on the limes to extract all the juice. I thought I was giving the mixture a pretty good squeeze when mixing with the salt and chili but there weren’t many juices to retain so I was wondering where I went wrong. EVEN SO the product was amazing. This year, thanks to the people who have left comments asking for clarification, I have produced a product which both looks like the photo above AND that taste amazing in the way that it is intended to taste. So I want to extend my thanks to you for this recipe and to them for taking the initiative to ask you a question BEFORE they stuffed up. I should have done the same.
Looks like a better take another look at the recipe to ensure it isn’t confusing. Thanks Caroline.
Dan
Hi again,
I left the juice out of the steaming process, and the taste, as someone said before, is a lot fresher. I did have to add quite a bit more oil though, maybe half as much again, and a little water, so that I could process the mixture. It was very thick, even adding the juice. I had to try it, and as before it is delicious.
Thanks again, Brenda.
Thank you Brenda. I’ll have to give your version a go.
Dan
Hi Dan,
Is that really 40 cloves of garlic?!
That’s right Ken. 40!
Dan
Living in rural Thailand I do not seem to be able to buy asafoetida or white cumin seed though black is available. can I substitute the latter, and is there something else I can use instead of the asafetida?
Hi Rick
There’s no substitute for asafoetida. Just leave it out. Black cumin will work fine though it is quite a lot stronger so be careful.
Dan
hi dan,
fantasti recipe, i just love the whole process. on my second batch now, i was devistated to find my last 2 [small] jars had gone mouldy in the pantry, i did sterilize, i wonder if our climate here in central queensland has something to do with this? would keeping them in the fridge from the start allow the pickles to mature correctly? cheers.
Hi Dan,
I came across your recipe after having bought a bag of limes on a whim in Aldi (they were cheap but I had nothing planned for what to do with them….)
I love Indian style lime pickle, and chutneys generally (good old-fashioned British ones and Indian varieties) and have recently made a batch of apricot chutney and another of apricot and fig (the latter was to use up some fresh figs before they went off) so started searching out recipes…
I came across your recipe and another at http://laurasmess.me/2013/05/12/indian-lime-pickle/
Both look great, but I’m probably going to have to adjust down the ingredients as I don’t think I have 2kg of limes!!!
I do have a pan large enough to make about 10kg of chutney though!!!
I’m intrigued though…
Why do you state this will only keep 8 months?
Surely, the whole point of preserving methods (salting, pickling, chutneys, jams) is to preserve the fruit / veg ?
I have made apple chutney in the past that has been good to eat 10 years later – admittedly, that was a very large batch making about 20 x 1litre jars plus 40 x half litre jars and I paid special attention to sterilising the jars / inverting the filled jars after filling to ensure a good seal…
Pickles / chutneys / jams should be good to eat for ever (pretty much) until opened, then they have about a month unrefrigerated / 3 months refrigerated.
That’s the whole point of preserving…
Why do you suggest otherwise? Unless, of course, you don’t think it will stay in the jar that long as it will just be eaten…
Cahhy
Hi Cathy
To be honest, my lime pickle usually lasts no longer than a week. LOL. I do have some that I made a couple of years ago and it still looks great. I do have to be careful though telling people they can keep the pickle that long just in case. I don’t want anyone blaming me for an upset stomach. 🙂 You are right, they should last forever if stored correctly.
Thank you 🙂
I’ve got my first ever batch started – Stage 1 on the go – took about 1 hour to prep / chop limes & the same for the garlic (for info to other first timers – that’s about 2.5 garlic heads)
Off to get my missing ingredients (asofetida) tomorrow ready for Stage 2
Will report back on progress – smells great at the moment 🙂
Hi, I’ve got my first batch going 🙂
I slightly mis-read the instructions, so have had the limes, garlic, salt & chilli steeping for 2 days (well, a little over) without having done the steaming bit first!
I’m just steaming now and will then let them all steep again for another 24 hrs before doing the next bit tomorrow.
It’s probably going to come out slightly different, but I don’t see any harm can have been done 🙂
I’ll report back once the whole process is complete 🙂
It may just be a masterpiece – who knows? Other great recipes have been discovered from making similar mistakes!!!
Cathy
Hi Cathy
I think that should still work just fine. Look forward to hearing from you.
Dan
i made lime pickles texture is fine but pickles has a strong bitter after taste in the mouth. What could be the problem?
Appreciate your suggestions.
Hi May
That could be down to a few things. Perhaps the limes used or the fenugreek seeds. Try adding just a little sugar to balance it out. Hope this helps as I have not had that problem so I’m just guessing.
Thanks
Dan
Splendid recipe ! I’ve made a scorcher using limes from our tree. Can’t wait to match it with a Hyderabad biryani. Thanks, Dan, John, Victoria, Australia.
Thank you very much John. Really glad you liked the recipe. It will go great with the biryani.
Cheers
Dan
Hi dan
Great ebook!
just completed phase 1 and moving to 2 of the lime pickle tonight. Quick question – you say: When they do, pour the oil mixtures of the limes and stir well.”
Does this mean – pour the limes into the oil, or rather pour the oil over the limes?
Cheers
Jon
Hi Jon
Thanks. Pour the oil over the limes. It help preserve them. 🙂
Dan
Hello Dan,
My husband presented me with a lug box of 20 kilos of limes! We are macadamia farmers so he traded in some nuts with our neighbours – who are lime farmers.
What a challenge. I am trying your recipe out now – we have plenty of sunshine ,but its our rainy season and it is quiet humid – I hope this won’t effect the drying period?
I also think 50 grams of chili powder is going to be too hot so I am going to reduce it to a teaspoon. Sorry to be so whimpish! Incidentally the chilies were also grown on the farm.
Will let you know how it progresses.
Jenny
Great to hear Jenny. Good luck with the recipe and please adjust it to your own tastes. You’ll like it much more. 🙂
Dan
Thank-you for this fabulous recipe. I made my first batch back in August and it tasted great the first week, (I couldn’t wait!) but i have to say that after eating my last jar which has been stored for 2 months the flavours mellow and deepen and become something really special. It is SO delicious I’ve eaten it all and am today embarking on a double quantity. Perhaps if there is any left I’ll give some away at christmas if i can bear it. This is not just for eating with curry, it really makes anything with lentils or cheese sparkle, spicy or not.
Thank you very much. Really glad you like the recipe. I love it but hardly ever have time to make it. I think I’ll make another batch today.
Thanks
Dan
How do I kill the strong ginger taste in my chillie pickle?
Hi Gwendolyn
I’ve never been asked that one. Why not make another batch without any ginger and mix the two?
Good luck
Dan
My first batch into an airtight container today, had a sneeky taste, you just know it’s going to be fantastic. Many thanks. Phil
My room mates always say to make lime pickle so searched for recipe. once someone taste my achaar/ pickle i will come back for sure…. thank u…
That’s great Imran. Thank you very much.
Dan
Hi I am at the first stage and will let you know how it goes,I bought a large bag of limes and knew w would not get through them so went on line and you were the first one to come up so here goes
Hi Smita
Thanks an good luck. I love this recipe. Hope you do to.
Dan
Picked up some limes because they were cheap and decided on a whim to try and make a lime pickle. This recipe is great and so simple. Have just bottled 5 and a bit jars and its going to be tough to wait 2 weeks. Thank you for posting.
Thank you Kirstie. I’m really glad you like the recipe. It is one of my favourites!
Cheers
Dan
Did I read correctly “50g of red chilli powder”??
I made this recipe and used 20g chilli powder as 50 g seemed like a lot! Bottled it today & had a sneaky taste. Wow, it is hot!
Will it change much after the 2 weeks of being in the bottles?
Hi Angela
It is quite hot. Lime pickles often are. Hope it isn’t too hot for you. In future, if you find it is too hot, just reduce the amount to your taste.
Thanks
Dan
Withdrawal of the wonderful Mild Lime Pickle sold for many years by a well-known brand in the UK has been a serious disaster for me, so if your recipe is at all comparable, I shall be over the moon!
Just a thought as I’m half-way through doing my first batch: I wonder if the Instruction “Mix every eight hours to keep the limes coated with all the other ingredients” (second sentence of Instruction 2) should rather be following Instruction 5 – i.e. once all the ingredients have been incorporated? There doesn’t seem much to “keep coated” after the first phase where only steam pressed lime pieces, garlic cloves and chilli powder are involved.
Also, your Reply of Oct 4 2015 refers to fenugreek seeds. Can you confirm that there is no such ingredient in this recipe?
Lastly, there’s no sunshine where I live (Isle of Man) at this time of year, so I’m placing the glass bowl a few inches above a radiator which switches on and off by thermostat to provide a temperature of 20 deg.C periodically for a total of 9 hours a day. Fingers crossed the mixture will tolerate this alternative treatment…
Cheers,
Titus
Hi Titus
That should work. I make this recipe all the time and it tastes great. Just keep everything coated. You can add a little more oil if you like.
Good luck
Dan
I made a load of this and gave it as Christmas gifts, but kept some back for us… It was delicious! We have just finished our last jar of it, so I am about to make another batch… Afraid I won’t be giving any away this time though! It’s too tasty! Thank you for this wonderful recipe.
Hi Gabbie
That’s great to hear. Really glad you like the recipe. 🙂
Dan
Hi Dan,
Just a quick question (given that this page has been up for 5 yrs now)…there’s a recipe at the top of the page but in the comments there are references to things that don’t appear in that recipe (e.g. ginger) and you also mention in one of your comments that the commenter should copy and paste the recipe as you were going to take it down because it is included in one of your ebooks. So my question is…is the recipe at the top of the page “the” recipe or is there an updated version in an ebook? If its the latter where do I get hold of the ebook with the recipe in?
Hi Rob
There is a slightly different recipe in my ebook “How To Make British Indian Restaurant Style Meal”. It’s available on Amazon. This recipe is quite close and will work fine. I love this recipe and hope you have a chance to try it.
One thing I have changed since this recipe is to cover the pickle in cling film when you place it outside in the sun not a towel. It works better.
Dan
Just finished bottling my first batch of this pickle; cannot wait to start using it! Absolutely wonderful! Perfect balance of lime and salt. Thank you!
Hi Carina
Thank you! Really glad you like the recipe. It is one of my favourites. 🙂
Cheers,
Dan
Living outside of the UK i always brought Lime pickle back with me when I went to visit but no more!!!
I have just finished the last stage and it tastes great
even before waiting for the two weeks. Can’t wait to try it in two weeks, thanks so much!!
Hi Peter
Thank you very much and I’m really glad you like it. I make it all the time!
Cheers,
Dan
I’ve just given my mixture a stir and decided to have a tiny taster. It’s inedible! Far too bitter. Is there anything I can do to rescue it? It is ready for bottling later today, but in it’s present state, is only fit for the bin. I’m so disappointed. My beautiful lime tree has produced so many limes this year, and it’s just starting to pruduce a second crop. I love lime pickle and thought this would be a good way of preserving them, but as I said, its too bitter – far too bitter to be edible.
Hi Jill
Sorry to hear that. This is the first I’ve heard of this problem. The mustard seeds are a little bitter but other than that, there aren’t any bitter ingredients in the recipe. The flavours will develop and you can always add more oil to the mix. Many people add sugar to their lime pickle which might be what you need. Hope this helps.
Dan
I’ve made your Lime Pickle recipe twice and really like it….next I’m going to make your lemon pickle…thanks Dan!
Thanks Meghan
Really glad you like the lime pickle. The lemon pickle was one of my first recipes on the blog. I think I need to update it. Will do soon.
Cheers,
Dan
Hi I have n
Made this pickle and everyone’s raving about my talents. Thank you !
Can I use lemons instead?
Hi Kathryn
That’s great to hear. Yes to the lemons!!
Thanks,
Dan
A great way to deepen flavour….. steam all including juices, then when cooled add juice of 5 more limes. You get an amazing kick of freshness and lime depth.
Thanks for the tip Brendan. I’ll give it a try.
Dan
Just have one quick question- When leaving the bowl in a warm place for 2 days can you simply use cling film or foil to cover the bowl or does it need to be something loose like a towel so the air gets to it?
By the way I have your book and I’m a real fan of your recipes
Hi Chris
Thank you very much. In my experiments, I’ve found the clear cling film works best. The pickle needs the sunlight.
Thanks,
Dan
This recipe is fantastic with milky oatmeal porridge for breakfast. Everyone thinks I am mad and won’t try it. */*/ Their Loss!
Yes it is their loss! I love lime pickle for breakfast!
Thanks,
Dan
Excellent recipe that can be varied to taste.
I make this pickle with no garlic (love garlic but only when it is fresh), but with the addition of grated ginger, dried asfoetida leaves instead of powder, shredded fresh curry leaves and fresh green hot chillies. The cumin seeds are toasted and then ground before adding to the tempering mix. I use less salt and a small amount of sugar, and add some extra lemon or lime juice in the tempering.
I let the limes marinate for longer after the tempering, until they are fermenting. Finally the pickle is cooked very briefly to sterilize it before bottling. It lasts forever, or at least it would do if it didn’t get eaten so fast.
Great to hear Richard – I like how you changed the recipe to your own tastes!
Thanks,
Dan
I’m going to make a batch of this tomorrow and wanted to ask a quick question first. I am lacking in sunny windowsills at the moment as I’m growing on my seedlings. But I can put it outside where it is sunny, but temps drop to 9C at night. Is it more important to keep it warm (indoors, but little sun) or outdoors (sunny but cool at night). Sorry to be a pain!
Hi Steve
That’s a difficult one. I’ve made this in the winter sun and it worked well. I’ve also made it indoors and again it was really good. Problem is, I’ve never had two batches to compare. The sun does help and I usually make a lot of it in the summer.
Thanks,
Dan
Beautiful flavour, I added more garlic after blending to jar up. I think the size of cloves determines intensity. I also added honey to balance the sharpness, (1’tablespoon) vegans replace with maple syrup.
Hi Ellie
Great to hear you are adapting the recipe to your own taste, that’s what it’s all about.
Thanks
Dan
Hi Dan, I’ve finished steaming the limes (in their bowl set into a large saucepan)but I’m worried I have too much liquid now I’ve added the salty chilli juice back in. The limes steamed for 30 mins instead of 15 as I forgot to set the timer! Should I drain some liquid off or leave it for 2 days regardless? Does it matter and will it be fine anyway? Love the books by the way!
Hi Jenny
I think your pickle should have turned out fine? The amount of liquid is not an exact science so hopefully you now have some lovely lime pickle to enjoy.
Thanks
Dan
Without a doubt it’s THE best lime pickle ever!!!
Good to hear.
Thanks
Dan
Hi Dan,
I’m about to make your lime pickle. All the comments say I should. A couple of questions though. Back in your correspondence in July 2015 you mention fenugreek. I assume you are talking about a different recipe because fenugreek is not listed in your ingredients. Should it be? Also should I do anything with the cumin or put it in whole?
Thanks.
Peggy
Hi Peggy
Fenugreek is not necessary for this recipe. Just put the cumin seeds in whole, that will work fine.
Thanks
Dan
This recipe was time consuming and particular and the steaming confused me as it isn’t usually part of the fermentation process. I love the jarred lime pickle I get at the Indian grocer but it is not always available. Since I have done quite a bit of lacto-fermentation with veggies & lemons, I decided to try to make my own lime pickle and found your recipe. I just finished putting the mixture into jars (after the 4 days of prep work) and I tasted the mix —- FANTASTIC. It hasn’t even done its two week turn in the jars. Such a wonderful surprise. This is way better than the jarred lime pickle.
A note about the salt comments above – I wouldn’t skimp on the salt as it is required for fermentation – this is science at work. The mix is salty but as Dan mentioned several times above – it is really just a seasoning. Don’t confuse this with your traditional jar of pickles. If you use fermented lemons for any Middle Eastern dishes, you will understand the role of the salt…and my family LOVES fermented lemons. Additionally, I used half the chili powder (I actually used red chili flakes). I was a little scared of 50g. After tasting it, I probably should have used more. I think the fermentation process dilutes the spiciness of the chilis. Mine is not that spicy and not close to the spice level of the jarred variety – live & learn.
This was great. Thanks for sharing.
Thanks very much for your observations and advice. I am glad you enjoyed the recipe.
Dan