Lime Pickle Recipe
Lime Pickle RecipeI'm lucky to have a pumping Lime tree which drops it's fruit all over the ground each winter/spring. Over the years I've fallend in love with the lime pickle that I make each winter from a recipe adapted from Lynda Brown's 'The Preserving Book'.
I totally recommend this book for anyone starting their preserving journey. It's a bit of a preserving bible, covering all the basics, with no fuss recipes for jam, chutney, sauces, pickles etc, plus variations with different ingredients and flavors, then goes onto smoking, salting, preserving in oil, bottled delights etc. I've used this book & it's recipes for countless preserves over the years.
I should point out that my preserving journey has evolved & I'm more of a fan of wild fermentation these days. If that tickles your fancy check out Sandor Katz 'Wild Fermentation' or Pascal Baudar's "The New Wildcrafted Cuisine".
Without further ado, this is how I make my "Indian Lime Pickle":
* Wash & cut 15 limes into 1cm cubes
* Combine with 1 tbsp salt, 1tbsp tumeric & 10 sliced green chillies (or 1tbsp hot chilli powder).
* Cover & leave overnight
*Heat a little sunflower oil & gently cook 1 tsp fenugreek seeds, 1 tsp cumin seeds, 1 tsp mustard seeds, 1 tsp hot chilli powder, 5cm fresh ginger finely grated. Cook 2-3 mins.
* Add the lime mix to spice mix.
* Gently simmer for 20mins until it starts to thicken & soften.
* Stir in 2tsp sugar, 1 Tbsp vinegar, mix well & cook another 5mins.
* Spoon into sterilised jars. Push down well to make sure the jar is full without any bubbles or air gaps. Seal, label & store.
*Leave for a couple of months before opening for the flavors to mellow & mature.
* This is SUPER spicy & strong lime flavor, use in very small doses!
Delcious spooned onto curries, dahls, tacos, mexcian flavored dishes, asian dishes etc, anywhere that needs a pungent, spicy, lime hit.