Lime Pickle
Elevate curries to the next level with this delicious Lime Pickle. It has the perfect balance of tart flavours and spice to bring taste without overpowering heat.
How long will it take?
40 minutes, plus 2 days infusion time
What’s the serving size?
Makes approximately 1 litre
What do I need?
- 8 limes, choose limes that feel heavy for their size
- 1 tbsp salt
- 2 tbsp vegetable oil
- 2 tsp mustard seeds
- 2 tsp nigella seeds
- 2 tsp fennel seeds
- 3 cloves garlic, finely chopped
- 2-centimetre piece of fresh ginger, peeled & finely chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp chilli powder
- 125 mL water
- 125 g brown sugar
- 2 tbsp white vinegar
How do I make it?
- Wash limes thoroughly, then dry and cut into wedges. Place lime wedges in a large bowl and sprinkle with salt. Cover with clingfilm and set aside in a cool, dry place (not the fridge) for 2 days. During the 2 days, give the limes a stir occasionally.
- Heat oil in a medium saucepan over medium heat. Add mustard seeds, nigella seeds, and fennel seeds and cook for 30 seconds, then add garlic, ginger, cumin, coriander, and chilli powder. Cook, stirring constantly, for 30 seconds. Add lime and salt mixture to the saucepan together with water, brown sugar and vinegar and bring to the boil. Reduce heat to low and simmer, stirring occasionally, until the mixture has thickened, about 20 minutes.
- Remove from heat and spoon into sterilised jars.
TOP TIPS
- The flavour of this Lime Pickle will develop over time, so make it at least 1 week before you want to gift it.
- Unopened Lime Pickle will keep for up to 6 months. Once opened, store in the fridge for up to 2 months.
