No indian meal is complete without pickle, more specifically lime pickle. This classic lime pickle recipe is smple t make and full of tangy flavour. Once you have tried this recipe yu’ll like never buy a generic supermarket ar of lime pickle again.
Lime pickle can be more than just a condiment too. It’s a versatile ingredient that can be used in various ways to enhance your culinary creations. Spread a spoonful on a sandwich for a burst of tangy flavor, mix it into yogurt for a quick dip, or stir it into stews and soups to add a little zing. Once you start using it, you’ll find yourself reaching for it again and again.
tore-bought pickles can be convenient, but there’s something special about making your own at home. Not only can you control the quality of ingredients and adjust the level of spiciness to your liking, but you also get to experience the joy of crafting something from scratch. Plus, homemade lime pickle contains no preservatives or additives, allowing you to enjoy a healthier, more authentic version of this beloved condiment.
Lime Pickle Ingredients
10 limes
1/2 cup of vegetable oil
2 teaspoons of mustard seeds
1 teaspoon of turmeric
5 green chillies
5 cloves of garlic
10 teaspooons of salt
15 teaspoons of red chilli powder
2 litres of water
Method
Bring the water to the boil and add the limes and turmeric. Leave for 2-3 minutes then remove from the heat and allow to cool. Once cooled cut the limes into wedges and add them to a large jar along with the salt and leave for 24 hours to infuse.
Heat a tablespoon of oil in a pan and add the mustard seeds until they start to pop then add the chillies (sliced),garlic, limes and chilli powder. Fry off on a high heat for 2 minutes then allow to cool. Add the limes mixture to a sterilised jar and pour the remaining oil over the limes before sealing tightly.
Once opened store the pickle in a jar in the fridge.
If you liked this lime pickle recipe then you should definitly try our famous chilli chutney recipe.
Thanks for this amazing recipe. We live in Cape Town and have an abundance of lemons so regularly make lemon pickle. As for keeping, I found a sealed jar at the back of the larder which was almost a year old. All it needed was a little more oil but it tasted even better for keeping!
Your like picklrd recipes looks great. I am trying to make it for the first time, having moved from the UK to North West Germany, Indian food and lime pickle is almost impossible to get and I miss it very much. Thanks and greetings from Kerstin
Do you rinse the limes with water to remove the salt ?
You can do but to be honest I do not bother.
I have just made this recipe and mine is ‘bitter’ – any idea how I can solve this. Thanks.
Try adding a little sugar
Hi, just made my first batch and it tastes awesome! What length of time could it be kept for un-opened with the oil on top?
regards
HI Chris,
Glad you like the pickle recipe. It should keep for at least 12 weeks unopened (probably much longer in reality). It’s so quick to make I tend to make it up in smaller batches. It also make great gifts.
Thanks for the reply..now made second batch, but used scotch bonnet’s instead for a chilli head friend….awesome!
This may be obvious to everyone but me but what kind of green chills are we talking about here? I’m looking forward to trying this. Thanks
Steve – I prefer to use birds eye chillies if possible, the kind commonly used in Indian cuisine. If not available you can substitute for a cayenne type pepper. I’d avoid habaneros as they have a very distinct flavour that wouldn’t really be right in this pickle. Good luck with the recipe!
Oh this is looking great !! I live in Portugal and have quite a few limes ready …. I can’t WAIT to make this one !!! Watch this space for feedback!! Thanks !!
great, but did you use lemons instead of limes ?
i live in Spain, and its lemon season, can I use lemons instead of limes, if yes, what would the weight of the lemons be,
Pauline – sure, lemons would work. re weight i’d just try and see.
I’ve just made this. It looks like Lime Pickle, smells like it and from the little bit I tasted before I put it in jars, tastes like it too. 😀