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Lime pickle
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Make homemade Indian lime pickle by Jan Castorina for a flavorful curry accompaniment.
Ingredients:
  • 12 limes
  • 19.20 gm salt
  • 60mls (1/4 cup) vegetable oil
  • 2 tsp brown mustard seeds
  • 6 garlic cloves, thinly sliced
  • 2cm piece fresh ginger, peeled, thinly sliced
  • 1 tsp ground turmeric
  • 1/2 tsp chilli powder
  • 160mls (2/3 cup) water
  • 60mls (1/4 cup) malt vinegar
  • 165g (3/4 cup) sugar
Instructions:
  • Steam the limes until softened, cool, cut into 8 pieces, mix with salt in a glass or ceramic bowl, cover, and refrigerate for 3 days.
  • In a saucepan over medium heat, heat oil. Add mustard seeds and cook until they start to pop, about 30 seconds. Stir in garlic, ginger, turmeric, chilli powder, and cumin. Cook and stir for another 30 seconds until fragrant.
  • Combine lime mixture, water, and vinegar in a pot. Bring to a boil, then reduce heat and simmer covered, stirring occasionally, for 15 minutes until the lime pieces are tender. Add sugar and cook uncovered, stirring frequently, for an additional 10 minutes.
  • Transfer the mixture into sterilized jars using a sterilized metal spoon. Seal the jars and briefly invert them for 2 minutes. Set the jars upright to cool. Label and store the jars for at least 1 week to enhance the flavors before serving.

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