Description
This vibrant and tangy lime pickle recipe captures the essence of traditional Indian pickling techniques. Combining fresh limes with aromatic spices, garlic, ginger, and a balanced blend of vinegar, sugar, and oil, this pickle delivers a rich, spicy, and slightly sweet flavor. Perfect as a condiment to enhance your meals, it matures over a few days to develop deep, complex flavors, and can be stored for months at room temperature.
Ingredients
Scale
Limes and Garlic
- 500g limes (about 7)
- 8 large garlic cloves, finely chopped
Spices
- 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
Additional Flavorings
- 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
- Boil the Limes: Place the whole limes into a saucepan and cover them completely with water. Set a small heatproof plate on top to keep the limes submerged. Bring to a boil over medium heat, then reduce to a simmer for 20-30 minutes until the limes are tender. Remove the limes from the water, pat dry with kitchen paper, and discard the cooking water.
- Chop and Marinate: Once cool enough to handle, chop the limes including peel and pith into 3cm chunks. Transfer to a mixing bowl along with all the juice released. Add finely chopped garlic, Kashmiri chilli powder, ground turmeric, and fine sea salt. Stir well and let the mixture rest for 1 hour to allow the flavors to meld.
- Toast and Grind Spices: Heat a dry frying pan over medium-low heat. Add mustard seeds, fenugreek seeds, cumin seeds, and star anise. Toast for about 40 seconds until fragrant, stirring constantly to avoid burning. Transfer toasted spices to a mortar, add 1 teaspoon of caster sugar, and pound into a fine powder with a pestle (or use an electric spice grinder).
- Mix Spices with Limes: Add the ground spice mix to the chopped limes, stirring thoroughly to evenly coat all pieces. Transfer the spiced limes into a sterilised jar and seal tightly. Place the jar in a warm spot or sunny window ledge for 2-3 days to let the pickle mature. Stir the mixture once daily with a metal spoon to mix evenly.
- Prepare the Ginger and Chilli Oil: Heat vegetable oil in a wok or karahi over medium-high heat. Fry the chopped ginger and deseeded green chillies for 2-3 minutes until the ginger begins to turn golden. Add white wine vinegar and granulated sugar, then simmer over medium-low heat until the sugar dissolves completely. Increase heat to boil for 2 minutes to develop the flavors.
- Combine and Store: Turn off the heat and add the matured lime and spice mixture to the hot ginger-chilli oil. Allow the mixture to cool. Then, spoon it back into the sterilised jar, pressing the limes down with a metal spoon to ensure they are submerged in the spicy oil. Add extra oil if needed to fully cover the limes. Seal the jar securely and let the pickle rest for an additional 3-4 days before tasting. It can be stored at room temperature for up to 3 months.
Notes
- Use a metal spoon for stirring and pressing the pickle to avoid any reaction with the acids and spices.
- Ensure the jar is sterilised properly to prevent spoilage during storage.
- Adjust the amount of green chillies according to your heat preference.
- Allowing the pickle to mature for the full time will give the best depth of flavor.
- If extra oil is added, use neutral vegetable oil to maintain balance in taste.
- Store the pickle in a cool, dry place away from direct sunlight after the maturation period.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: Indian
Keywords: lime pickle, Indian pickle, homemade pickle, spicy condiment, preserved limes
