Several people have sent me mails asking for a lime pickle recipe that is quicker to make than the traditional lime pickle recipe below.
I’ve added a quick lime pickle recipe that makes a good lime pickle in about an hour as opposed to weeks! I’ve put a link in to the quick lime pickle recipe which is further down this page. The choice of which lime pickle recipe you use is yours!
Traditional Lime Pickle Recipe
I have to thank my good friend Prashant and his father for introducing me to the art of making Indian pickles and especially this lime pickle recipe. It takes 5 weeks to make and is a simple lime pickle recipe to follow. The lime pickle produced is one of the best I’ve tasted!
Changing the traditional lime pickle recipe to your taste
Before we start making the lime pickle recipe, there are two easy changes we can make that alter the taste and texture of pickle so it more to your taste.
They are both simple changes to the lime pickle recipe.
Changing the lime pickle recipe to produce a softer textured pickle
One of the first things you do when making this lime pickle recipe is to cut the limes up. The smaller you cut the pieces of lime, the softer the skin of the limes become.
The taste doesn’t changes particularly, but the texture of the lime pickle does!
So if you want a softer textured lime pickle, cut the limes into smaller pieces. (Sixteen pieces). Otherwise, cut the limes into eight pieces for a chunkier lime pickle.
Either works well with this lime pickle recipe.
Altering the lime pickle recipe to change the hotness of the finished pickle
Change the degree of hotness of the finished pickle by varying the amount of chilli powder prescribed by the lime pickle recipe. The 10 Tbsp of chilli powder makes the Lime Pickle quite hot.
Try using 5 Tbsp to start with for a nice tangy and spicy Lime Pickle and then add to taste.
You can also make the lime pickle recipe seriously hot by increasing the amount of chilli powder beyond the 10 Tbsp!
Again, all amounts work well with the lime pickle recipe dependant on your taste!
The equipment needed to make Lime Pickle Recipe
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 used in the Lime Pickle Recipe.
5 Tbsp salt
3 tsp turmeric
1 Tbsp white vinegar
250 grams skinless split mustard (slightly crushed)
50 grams crushed fenugreek seeds
10 Tbsp red chilli powder. (See ‘Two things to consider’ above)
1 tsp asafoeteida powder
1 and 1/2 cups vegetable oil
1/2 cup mustard oil (or substitute with vegetable oil)
The method for the Lime Pickle Recipe.
When making this Lime Pickle recipe, note that setting aside should be at a comfortable room temperature, not cold.
If you can, put the lime pickle in a room where it will catch the sunlight or is near a radiator. This lime pickle recipe can be made all year round!
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 or longer 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 to enjoy.
What’s next for the lime pickle recipe?
The first four weeks is about marinading the limes, breaking them down, ending up with a base pickle.
The last week is to add the flavour.
Before consuming, leave it for an additional week to mature further if you can.
Other variations of the lime pickle recipe
You might consider dividing it up into smaller portions before adding the different spices in the final week to create different varieties of the lime pickle recipe.
For instance, for a sweeter pickle, try adding sugar or Jaggery and using only 5 tablespoons of chilli powder. A Limepickle doesn’t have to be hot or sour. It can be spicy and sweet!
Alter the lime pickle recipe by adding lemon zest in the final week. The combination of a hint of lemon with lime is delightful, different and makes for a fresh tasting pickle. See the lemon pickle recipe
Turn the lime pickle recipe into a lemon and lime pickle recipe!
Change the lime pickle recipe to a lemon and lime pickle. Instead of using 16 limes, use 8 limes and 8 lemons. Both fruit flavours become prominent in the resulting pickle.
The lemon peel breaks down in a shorter time than the lime so it’s a great tasting mixed flavour pickle with a slightly different texture!
There are many variations you can make to the lime pickle recipe. Remember to write them down so it’s repeatable. I’ve fallen foul of this many times in the past!
Enjoy the lime pickle recipe and make it your own by experimenting!
Quick limepickle recipe
This lime pickle recipe was given to me by a friend called Dev. We followed the lime pickle recipe religiously and it produced a fine lime pickle that’s much quicker to make!
This lime pickle recipe takes about an hour to make including bottling and you can start to eat the lime pickle straight away. Like most pickles, the produce of this lime pickle recipe improves with age. The longer you leave it to mature the better this pickle becomes.
This lime pickle recipe produces a commendable pickle. Different from the traditional lime pickle recipe above but is just as enjoyable. The taste and texture is different and it’s a bit spicier
The ingredients for the quick lime pickle recipe
500 grams of chillies (About half and half mixed red and green)
1 kg limes
200 grams chopped fresh ginger
15 chopped garlic cloves
6 chopped fresh curry leaves
4 cups distilled white vinegar
1 tsp turmeric
1 Tbsp salt
3 Tbsp mustard seed
2 Tbsp fenugreek seeds
3 cups vegetable oil (If you have mustard oil, use 2 cups vegetable oil and 1 cup mustard oil)
5 Tbsp vegetable oil
Preparation for this lime pickle recipe
Make sure you have sterilised jars and lids prepared for bottling. They must be thoroughly dried!
The method for the quick lime pickle recipe
1- Heat 3 Tbsp of oil in a large frying pan until hot.
2- Sauté the limes turning them over until their skins are a golden brown.
3- Dry the limes and cut them into about 6 thick slices and then half the slices.
4- Put 2 Tbsp of oil into a blender, add the chillis, chopped curry leaves, chopped garlic, chopped ginger and curry leaves. Blend to a paste
5- Heat the remaining oil in a pan until hot. Add mustard and fenugreek. Heat the seeds until they pop open.
6- Add the paste, stir and simmer for 15 minutes. Turn off heat.
7- Add the turmeric, pieces of lime and vinegar and stir until thoroughly mixed.
8- Using a slotted ladle or spoon, put the limes into jars, and pour the remaining fluid over the limes ensuring they are just covered.
9- Stir to remove any air bubbles and seal jars.
That’s it, the lime pickle recipe is done!
This limepickle can be eaten right away, but definitely improves with age as they all do!
Whichever lime pickle recipe you decide to make, I hope you enjoy making and eating the lime pickle!
The traditional lime pickle recipe remains my favourite but both produce different but great results.
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