Lime Pickle recipe
by Chris Nizzi on November 5th, 2009
Try this great Lime Pickle recipe! It’s easy to make, takes just five weeks and is some of the best Lime pickle I’ve tasted!
I have to thank my good friend Prashant and his father for introducing me to the art of making Lime Pickle amongst many others and in particular, this lime pickle recipe.
The Lime Pickle Recipe
Before we start making the Lime Pickle, there are two simple things that you can do that change the taste and appearance of Lime Pickle so the finished article is to your taste.
They are as follows.
Two things to consider when making Lime Pickle
What do you want your Lime Pickle to look like?
One of the first things you do when making Lime Pickle is to cut the limes up. The smaller you cut the pieces of lime, the more the skin is dissolved and the appearance of the finished Lime Pickle changes to looking more like a chutney. This doesn’t mean the taste changes particularly, but the texture of the Lime Pickle does when you eat it!
If you want to have pieces of skin left in the Lime Pickle which I think makes it more interesting visually and to eat, then quarter the limes. If you prefer a smoother texture like chutney, then cut the limes into smaller pieces. Eighths are usual.
Either works well dependant on your taste!
How hot do you want to make your Lime Pickle?
The heat of this Lime Pickle can be changed by the amount of red chilli powder you use. The prescribed 10 tablespoons of chilli powder makes the Lime Pickle quite hot.
I would suggest that you start with 5 table spoons first for a nice tangy and spicy Lime Pickle and then add to taste.
The equipment needed to make Lime Pickle
You will need a resealable container in which to make the Lime Pickle. I prefer to use the large glass pickling jars which are readily available. Failing that, you can use a plastic food container as long as it has a resealable lid.
The ingredients you will need to make Lime Pickle.
16 Limes
5 tbl spoon salt
3 teaspoon turmeric
1 tbl spoon white vinegar
250 gram skinless split mustard (slightly crushed)
50 grams crushed fenugreek seeds
10 tbl spoon red chilli powder. (See ‘Two things to consider’ above)
1 tea spoon asafoeteida powder
1 and 1/2 cups vegetable oil
1/2 cup mustard oil (or substitute with vegetable oil)
The method to make Lime Pickle.
While making the Lime Pickle, setting aside should be at a comfortable room temperature, not cold.
1- Cut limes into small pieces or quarters. (See ‘Two things to consider’ above)
2- Add salt, turmeric and white vinegar.
3- Stir well making sure that every piece of Lime is covered.
4- Then set aside in your storage jar.
5- Stir the marinade every alternate day for 4 weeks until the pieces of Lime are quite soft and tender. Remember to seal the container when you have finished!
6- Add the crushed mustard, asafoeteida, red chilli powder, vegetable and mustard oil.
7- Mix well and store in a glass or plastic jar for 1 additional week before using the Lime Pickle.
That’s the Lime Pickle done ready for you to enjoy it.
So what next with Lime Pickle?
The first four weeks are really about marinading the Limes and you end up with the base of Lime Pickle which you flavour in the final week.
You might consider dividing it up into smaller portions and adding different spices in the final week to create different varieties of Lime Pickle.
For instance, for a sweeter pickle, try adding sugar or jaggery. A Limepickle doesn’t have to be hot and sour. It can be spicy and sweet!
Whatever you decide to do, this Lime Pickle recipe is one of the best. I hope you enjoy it.
Chris Nizzi
