Ingredients

500g limes (about 7)

8 large garlic cloves, finely chopped

2 tsp Kashmiri chilli powder

1 tsp ground turmeric

30g fine sea salt

1 tsp black mustard seeds

½ tsp fenugreek seeds

1 tsp cumin seeds

1 star anise

1 tsp caster sugar

125ml vegetable oil, plus 30-50ml extra if needed

30g root ginger, peeled and finely chopped

3 green chillies, deseeded and chopped

50ml white wine vinegar

70g granulated sugar

Instructions

Step 1: Place the limes in a saucepan and cover with water. Put a small heatproof plate on top to keep them submerged. Bring to a boil over medium heat and simmer for 20-30 minutes until the limes are tender. Remove the limes, pat dry with kitchen paper, and discard the cooking water.

Step 2: When cool enough to handle, chop the limes (including peel and pith) into 3cm chunks. Transfer everything, including juice, to a mixing bowl. Stir in the chopped garlic, chilli powder, turmeric, and salt. Set aside for 1 hour.

Step 3: Heat a dry frying pan over medium-low heat. Add mustard seeds, fenugreek, cumin, and star anise. Stir and toast spices for about 40 seconds until fragrant. Transfer to a mortar, add caster sugar, and pound to a powder. Alternatively, use a spice grinder.

Step 4: Add the ground spice mix to the limes and stir well. Spoon the mixture into a sterilised jar and seal. Leave in a warm or sunny spot for 2-3 days, stirring once daily with a metal spoon to coat evenly.

Step 5: Heat oil in a wok or karahi over medium-high heat. Fry ginger and green chillies for 2-3 minutes until ginger turns golden. Add vinegar and sugar, then simmer over medium-low heat until sugar dissolves. Boil for 2 minutes.

Step 6: Turn off heat. Add the tempered oil and spice mix to the limes. Let cool, then return the pickle to the jar. Use a metal spoon to press the limes down so they are covered in the spiced oil, adding extra oil if necessary. Seal the jar and leave for 3-4 days before tasting.

Tips & Variations

Use Kashmiri chilli powder for a vibrant color without overwhelming heat; adjust quantity to taste.

Ensure the jar and utensils are thoroughly sterilised to prevent spoilage during storage.

For a milder version, reduce the number of chillies or remove seeds completely.

If you prefer more tang, add a little extra white wine vinegar when cooking the oil mixture.

Storage

Store the lime pickle in a sealed sterilised jar at room temperature away from direct sunlight. It will keep well for up to 3 months. Before serving, always use a clean, dry metal spoon to avoid moisture entering the jar. The flavors deepen with time, so it’s best enjoyed after a few days of resting.

FAQs

Can I use regular lemons instead of limes?

Yes, you can substitute lemons if limes are unavailable, but the flavor will be slightly different—lemons provide a less sharp, more mellow acidity.

Is it necessary to use a metal spoon for stirring and serving?

Using a metal spoon helps prevent staining and avoids unwanted reactions with the acidic pickle. It also keeps the flavor pure and prevents contamination.