How to Make Authentic Indian Lime Pickle That Is Much Better Than Store Bought Versions

I am so happy to have been taught this lime pickle recipe. I love lime pickle and have since I was first introduced to Indian food. It goes fantastically well with homemade naan bread, pappadams, samosas and as an accompaniment to many curries. Lime pickle is served at almost every Indian restaurant and would be greatly missed if it weren't!

There was a time when I always had a supermarket brand name jar in the fridge. These days I make my own and believe me the taste is so much better. This recipe was taught to me by the chef of our local tandoori. He too used to serve those name brand pickles but now swears by this recipe.

This recipe makes quite a lot but it lasts indefinitely in a sterilised jar in a cool dark place such as a cupboard to the fridge.

INGREDIENTS

1kg (2 lbs) limes - stab holes in each lime and then cut into eight pieces
125g (1/3 cup) salt
40 cloves of garlic
50g 1/2 cup red chili powder
for the tempering
150ml (3/4 cup vegetable oil
30 grams (1/3 cup) white cumin seeds
3 Tablespoons black mustard seeds
1/2 teaspoon asafoetida

method

Place the limes in a bowl and add the salt, whole garlic cloves and red chili powder. Mix well coating the limes and pressing down on them as you do.

Pour the limes into a steamer and steam for about 15 minutes until they are quite soft.

Transfer to a glass bowl and cover with a towel. Leave in the sun or a warm place for two days. Mix every eight hours to keep the limes coated with all the other ingredients.

At the end of day two, warm the vegetable oil over high heat. When the oil is smoking slightly, throw in the black mustard seeds, cumin seeds and the asafoetida. The mustard seeds will begin to pop. When they do, pour the oil mixtures of the limes and stir well.

Cover again with the towel and allow to sit in the sun or a warm place for another two days.

At the end of two days scoop the lime pickle into a sterilised air tight container and let sit in a cool place for at least two weeks before serving.

Some people really like large chunks of lime. I prefer the chunks to be small. If, like me, you prefer small pieces of lime, place the mixture in a food processor and process until the lime chunks are to your liking. Only do this after the two week pickling process.

Be sure to stop back by and let me know if you like this lime pickle. I promise you this recipe is far better than anything you can purchase in a jar.

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