Once you try this lime pickle, you won't go back to shop bought!
I really recommend scrolling down and looking at all the step by step photos of this delicious lime pickle recipe. There are a few steps to this recipe but I have photographed them all for you.
This lime pickle goes fantastically well with my easy poppadom recipe and my homemade poppadoms. If making those, you might also like to add a few more chutneys or raitas.
Want an easy meal? This lime pickle is also amazing served simply of plain or flavoured Basmati rice. Or you could serve it in a wrap with homemade naans or chapatis, chicken tikka or lamb tikka or keema.
Why make your own lime pickle?
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.
How is this lime pickle different to shop bought?
Mass produced lime pickles can be good. Nothing wrong with them. But, and this is a big but, you know you are in a good Indian restaurant if they make their own pickles, chutneys and raitas.
If you are like me, you will taste that familiar flavour that the mass produced pickles have. You can probably taste when it's Pataks and why would you want to pay over the odds for something you can purchase yourself from a jar?
This lime pickle tastes fresh and authentic because it is. Placing the lime pickle in the sun to ferment like they do in India and carefully frying the spices, before stirring them in makes this a lime pickle that is hard to compete with.
No mass produced brand can do that!
You can make this lime pickle chunky or smooth.
Personally, I like my lime pickle chunky. Biting into those chunks of spicy lime is so tasty!
You might prefer a smoother pickle. That's no problem at all.
Just follow the recipe exactly as written. Then blend the finished lime pickle until smooth. That's all you have to do.
How long can you keep this lime pickle in the fridge
It should last for months. It's a pickle after all. If you are planning on keeping it for a long time, I recommend spooning the finished lime pickle into smaller jars.
Then you can use up one jar at a time while keeping the other stored in the fridge with a tight fitting lid.
Can you freeze lime pickle?
Perhaps surprisingly yes. It's not something I do often or even recommend but you can do it.
I tested it once and thought the frozen pickle, one defrosted taste pretty good.
Step by step photographs...
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! The salt also help preserve the pickle.
Now it's time to finish this pickle off!
After two days of fermenting the limes in the sun, bring the jar indoors.
Time to make this lime pickle taste amazing.
What other uses are there for lime pickle?
Sometimes I add this tasty 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 four 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 delicious 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
- 5 level tbsp salt
- 40 cloves of garlic - smashed
- 50g (about a thumb sized piece) ginger, very finely chopped
- 2 tbsp Kashmiri chilli powder - Or another and to taste
- FOR THE TEMPERING
- 150ml (scant 2/3 cup) rapeseed (canola) oil
- 3 tbsp black mustard seeds
- 1 tbsp cumin seeds
- ½ teaspoon asafoetida
Instructions
- Using a fork, stab about 20 holes in each lime, then cut each into 8 to 10 wedges. Place in a mixing bowl and add the garlic, ginger, salt and chilli powder
- Mix well with your hands, 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 limes to a sterile glass jar and pour in the juices from the mixing bowl. Stir well.
- Cover tightly and set in the sun for two days or in a warm place like a kitchen window if the sun isn't cooperating. Stir every 10 to 12 hours to keep the limes coated with the juices.
- After two days, heat the oil for the tempering in a large frying pan over high heat. When visibly hot, stir in the mustard seeds. They will begin to crackle. When they do, stir in the cumin seeds and asafoetida and infuse for another 30 seconds.
- Allow to cools some and then pour this over the limes in the jar. Place back in a sunny spot, tightly covered for another two days.
- You can eat it immediately but the lime pickle will get even better if you allow it to sit in the fridge for another week before serving.
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Nutrition Information:
Yield:
30Serving Size:
1Amount Per Serving: Calories: 19Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1187mgCarbohydrates: 4gFiber: 2gSugar: 0gProtein: 1g
I hope you enjoy my lime pickle recipe. If you do try it, please leave a comment. I'd love to hear from you.
Leone Evrenos says
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.
Dan Toombs says
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!
Marte Webb says
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?
Dan Toombs says
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
Coy says
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
Dan Toombs says
Thanks Coy! You are very right there. 🙂
Dan
Leone Evrenos says
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?
Dan Toombs says
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
Reluctant Housedad says
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
Dan Toombs says
Excellent Keith.
Have a great time in Manchester and I hope my recipes work out for you.
Dan
sarah lucas says
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?
Dan Toombs says
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.
Zoe says
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
Dan Toombs says
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.
Zoe says
Thanks Dan - I have whipped up my first batch and it looks great. Recipe printed too!!
Shaun Gray says
Love the book by the way Dan. Had it for a year and love the recipes. Good work.
Dan Toombs says
Great to hear Shaun. Thank you!
Shaun Gray says
I use baking paper in my metal steamer for this. Works a treat.
margaret says
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.
Dan Toombs says
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
guy says
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!
Dan Toombs says
Hi Guy
I really love this recipe. Hope you grow to love it too. It gets better with age.
Ralph Wilkin says
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.
Dan Toombs says
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.
Giles says
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?
Dan Toombs says
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.
Peter says
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
Dan Toombs says
Thanks Peter
I do have a recipe for aubergine pickle but not typed yet. I'll work on that in the next few weeks.
Diana says
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?
Dan Toombs says
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. 🙂
Seamus says
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.
Dan Toombs says
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
Barbara says
I would like to try your recipe. How much does this make? What size jar(s) should I use?
Dan Toombs says
I store mine in a litre jar. It makes about that much. Hope you like it. 🙂
Dan
Suzy bradley says
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
Dan Toombs says
Thank you for trying the recipe. I'm really glad you liked it. I'm making a batch now. Almost ready.
Dan
Peter Thornton says
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
Aimee Czifra says
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!
Dan Toombs says
To be honest I don't think it would work. That said, please give it a go! It might just taste fantastic.
teri gunderson says
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
Dan Toombs says
Thank you very much Teri.
I'm really glad you like the recipe. It's one of my favourite pickle recipes.
Dan
Flossie says
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?
Kris says
Unless you're the chef, then it's really not your place to question Dan about that.
Nancy Young says
Once I make this, how long will it keep in the fridge??
Dan Toombs says
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
Caroline says
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.
Dan Toombs says
Looks like a better take another look at the recipe to ensure it isn't confusing. Thanks Caroline.
Dan
Brenda Teather says
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.
Dan Toombs says
Thank you Brenda. I'll have to give your version a go.
Dan
ken blight says
Hi Dan,
Is that really 40 cloves of garlic?!
Dan Toombs says
That's right Ken. 40!
Dan
Rick says
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?
Dan Toombs says
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
jon says
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.
Cathy Pollitt says
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 https://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
Dan Toombs says
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.
Cathy says
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 🙂
Cathy says
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
Dan Toombs says
Hi Cathy
I think that should still work just fine. Look forward to hearing from you.
Dan
may says
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.
Dan Toombs says
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
John S says
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.
Dan Toombs says
Thank you very much John. Really glad you liked the recipe. It will go great with the biryani.
Cheers
Dan
jon earnshaw says
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
Dan Toombs says
Hi Jon
Thanks. Pour the oil over the limes. It help preserve them. 🙂
Dan
Jenny Smuts says
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
Dan Toombs says
Great to hear Jenny. Good luck with the recipe and please adjust it to your own tastes. You'll like it much more. 🙂
Dan
mister kerm says
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.
Dan Toombs says
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
gwendolyn says
How do I kill the strong ginger taste in my chillie pickle?
Dan Toombs says
Hi Gwendolyn
I've never been asked that one. Why not make another batch without any ginger and mix the two?
Good luck
Dan
Phil says
My first batch into an airtight container today, had a sneeky taste, you just know it's going to be fantastic. Many thanks. Phil
Imran says
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...
Dan Toombs says
That's great Imran. Thank you very much.
Dan
Smita says
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
Dan Toombs says
Hi Smita
Thanks an good luck. I love this recipe. Hope you do to.
Dan
Kirstie says
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.
Dan Toombs says
Thank you Kirstie. I'm really glad you like the recipe. It is one of my favourites!
Cheers
Dan
Angela Meadowcroft says
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?
Dan Toombs says
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
Titus Mannin says
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
Dan Toombs says
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
Gabbie says
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.
Dan Toombs says
Hi Gabbie
That's great to hear. Really glad you like the recipe. 🙂
Dan
Rob S says
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?
Dan Toombs says
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
Carina Ragnarsdotter-Bailey says
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!
Dan Toombs says
Hi Carina
Thank you! Really glad you like the recipe. It is one of my favourites. 🙂
Cheers,
Dan
Peter says
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!!
Dan Toombs says
Hi Peter
Thank you very much and I'm really glad you like it. I make it all the time!
Cheers,
Dan
Jill Johansen says
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.
Dan Toombs says
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
Meghan Williams, Santa Barbara California says
I've made your Lime Pickle recipe twice and really like it....next I'm going to make your lemon pickle...thanks Dan!
Dan Toombs says
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
Kathryn says
Hi I have n
Made this pickle and everyone's raving about my talents. Thank you !
Can I use lemons instead?
Dan Toombs says
Hi Kathryn
That's great to hear. Yes to the lemons!!
Thanks,
Dan
Brendan Thomas says
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.
Dan Toombs says
Thanks for the tip Brendan. I'll give it a try.
Dan
Chris says
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
Dan Toombs says
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
Mike says
This recipe is fantastic with milky oatmeal porridge for breakfast. Everyone thinks I am mad and won’t try it. */*/ Their Loss!
Dan Toombs says
Yes it is their loss! I love lime pickle for breakfast!
Thanks,
Dan
Richard says
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.
Dan Toombs says
Great to hear Richard - I like how you changed the recipe to your own tastes!
Thanks,
Dan
Steve Clarke says
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!
Dan Toombs says
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
Ellie Reay says
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.
Dan Toombs says
Hi Ellie
Great to hear you are adapting the recipe to your own taste, that's what it's all about.
Thanks
Dan
Jenny Moore says
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!
Dan Toombs says
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
Mick Thomas says
Without a doubt it’s THE best lime pickle ever!!!
Dan Toombs says
Good to hear.
Thanks
Dan
peggy fisher says
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
Dan Toombs says
Hi Peggy
Fenugreek is not necessary for this recipe. Just put the cumin seeds in whole, that will work fine.
Thanks
Dan
Kris Crider says
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.
Dan Toombs says
Thanks very much for your observations and advice. I am glad you enjoyed the recipe.
Dan
Gavin says
I have found that if you squeeze out the lime/garlic mixture a handful at a time (wearing rubber gloves and NOT touching your face!) the limes and garlic fill a Kilner jar that then fits in my steamer. - which is one of those ones like a saucepan without a handle, and with holes in the bottom, that sits on a pan of water so absolutely no chance of direct contact with the heat source. So none of those juices are going to be lost.
Dan Toombs says
Thanks for the tip, glad you made it work!
Dan
Lise says
Hi Dan,
I love the lime-pickle! I let it ferment a few days longer than you suggest, it turned out beautifully! I’ll be sharing this recipe with friends and family.
Dan Toombs says
Great to hear, thank you very much.
Dan
DAVID SPRINGETT says
Following on from my comment about the salt, according to the converter I just used, 1/3 cup is about 90grams not 125...... I fully get that the salt is necessary as a preservative but the only thing that I could taste was salt. nothing else. As the ingredients are hardly expensive, I will have another go
Dan Toombs says
That sounds like a good adaption.
Thanks
Dan
Thickasa Brick says
My daughter in law found a misplaced jar in her storecupboard . It was 6 months old .
I have just been TOLD to make more.
Suggest to make a HUGE batch it will be worth it.
Kassie says
Sound very interesting, I have so many limes but I didn't know what to do with them, now I am going to try your recipe.thank you.
Dan Toombs says
Thanks very much, I hope you enjoyed the lime pickle.
Dan
Nicolaas Stempels says
An excellent recipe. I made it several times. I'd warn Marthe: I once cut seriously down on the salt, BIG mistake: after a week I had the standing gardens of Babylon. Had to throw everything away. It is not meant to eat as such, hence use less salt to the dishes you add it to.
I also made some variations like adding a spoon of Xylitol (my children like it sweet). I use this recipe as the baseline recipe for my lime achar.
Dan Toombs says
Thanks for letting me know. Yes, it sounds like a lot of salt but it is necessary.
Dan
Nicolaas Stempels says
Excellent recipe, I've made it several times.
One note of caution if you cut down the salt. I did that once, but it turned out not to be a smart move. After a week or so in the fridge it turned into the standing gardens of Babylon.
Either stick to the salt, eat it within a few days, or regularly steam it again. I went for the first option ever since that misadventure.
Dan Toombs says
Thanks for that. I have found that too with the salt so not a good idea to cut it down.
Dan
Paula says
I have a question- May I use the Instant Pot to steam?
Dan Toombs says
I have never tried but I see no reason why that wouldn't work.
Thanks
Dan
Myrtle says
THANK you!! I followed your recipe and did exactly what you said except I made a 4 x batch. I wrapped my large jar in towels each evening after being in the sun and have decided it’s my “pet pickle”! It’s is SENSATIONAL and I’m as proud as can be with the result🙃 I love you for providing this recipe!!!
Dan Toombs says
Thanks very much, great to hear.
Dan
Stacy-Lee says
Hello, how would i go about jarring this? I thought it would need to be put in hot sterilized jars and the mixture be hot also?
Dan Toombs says
Yes, that’s right, that’s how I store mine.
Thanks
Dan
Ray Millynn says
How long does it last in the cupboard or does it have to be kept in the fridge.
Dan Toombs says
It should keep a good 6 weeks in the fridge if stored correctly.
Thanks
Dan
Mike says
Hey Dan
Mike from Geraldton in Western Australia here. With the oil for tempering; do you mix it through the lime mixture or just let it sit on top?
Cheers from down under
Dan Toombs says
Hi Mike
You can do either really. If you pour it on top it will disperse through the pickle anyway.
Thanks
Dan
Maria says
This was delicious made a big jar!!💚 and curry sauce making tonight! One thing I MISS being in France CURRY!! Good job I make all my own but it would be nice to go down the local curry house too😭😭😭😹
Dan Toombs says
That’s good to hear, glad to see you made a big jar that should last a while.
Thanks
Dan
Kirsten says
I have a surplus of limes from making margaritas and this looks like a great way to use them up before they go bad ! 😃 Looks absolutely delicious. I was wondering if there was an alternative to sitting these in the sun? I’m in the UK and it’s been very grey and rainy!
Dan Toombs says
Being in the UK I have the same problem. Just have it sit a bit longer than the recipe states if you have a lack of sunlight but it shouldn’t make too much difference.
Thanks
Dan
Mia says
Hi Dan
This pickle is delish! Seriously yummy! I’m not sure it will last long in my house but having said that, can you can it to make it shelf stable? Or is it best to just refrigerate and eat fairly quickly?
Thanks
Mia
Dan Toombs says
You need to keep it refrigerated and it should last a good few weeks.
Thanks very much
Dan