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Rod’s Lime Pickle

This is an Indian style oil-based pickle that is fantastic on the side of a vegetable curry, and really really good with cheese on bread.  I think it is probably a classic recipe – my version came from Rod but I don’t know where his came from!  It’s a great way to manage a surplus of limes.  It only takes minutes to make, but you need to start three days in advance.

The Recipe

Three days before bottling day:
• Slice 12 limes into eighths then crosswise into sixteenths.
• Layer in a bowl, spreading each layer with salt (4 tablespoons altogether).
• Cover and leave in a warm spot for 3 days, stirring or shaking occasionally.
On bottling day:
• In a large saucepan, heat 1 ½ cups of olive oil and sauté
4 teaspoons mustard seeds
2 teaspoons cumin
2 teaspoons turmeric
2 teaspoons ground ginger
½ teaspoon pepper

• Drain the limes and add, along with
¼ cup white vinegar
3 cloves of garlic (crushed)
3 dried hot chillies (crushed)
• Cook, stirring, for 5 minutes, then add 2 tablespoons sugar.
• Spoon and pour into hot sterilized jars.
• Store in a cool dark place for at least a month before using
{ 7 comments… add one }
  • louise April 18, 2012, 6:48 pm

    That is it! This is being made the moment I have enough limes to spare. My mouth is watering at the thought! Thanks for sharing this.

  • Lorna June 26, 2013, 12:29 pm

    This sounds delicious! The recipe sounds like a fermented food; I assume it is acidic enough it doesn’t require canning or a hot water bath?

    As always, thank you for sharing such wonderful recipes.

  • Linda June 26, 2013, 12:43 pm

    I use sterilized jars, but it doesn’t need a water bath – the vinegar, salt, oil and acidity of the limes preserve it.

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