Tangy Lime Pickle
Prep time
Cooking time
Total time
Capture the taste of summer in a jar! This tangy lime pickle is laced with aromatic spices and is the perfect accompaniment to Indian dishes.
Serves: 1 large jar
You will need
  • 500g limes
  • 2 tbsp fine sea salt
  • 1 tsp dried red chilli flakes
  • 1 tbsp vegetable oil
  • 1 tbsp mustard seeds
  • 4 garlic cloves, finely chopped
  • 5cm piece fresh ginger, peeled and chopped
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 fresh red chilli, finely chopped
  • 300g soft light brown sugar
  • 50ml white wine vinegar
  1. Cut the limes into wedges, leaving the skin on. Toss the lime wedges with the salt and the dried chilli flakes in a large bowl and cover. Leave in the fridge for at least 48 hours, stirring occasionally.
  2. When the limes have cured, heat the oil in a large frying pan. Add the mustard seeds and, when they start to pop, add the garlic and ginger and fry for a couple of minutes, stirring all the time.
  3. Add the cumin, coriander and fresh chilli and stir-fry for a further 1-2 minutes, then add the sugar and continue to cook until it melts.
  4. Add the lime wedges and all of the juices from the bowl to the pan. Cover with the white wine vinegar and 200ml of cold water.
  5. Bring the pan contents to the boil, then reduce the heat until the mixture is simmering. Cook gently for 1½ hours until the mixture has thickened and the limes are very soft. Set aside to cool.
  6. In a food processor blend the mixture for about 20 seconds, or until the pieces of lime are quite small. Spoon the pickle into sterilised jars.
  7. If you can, allow the flavours to develop and infuse for at least a week before eating.
Recipe by Decorator's Notebook at http://blog.decoratorsnotebook.co.uk/weekend-recipe/weekend-recipe-tangy-lime-pickle/