Indian Lime Pickle

Updated: Sep 9

I love a trip to our local farmers market. Mr Spice one of the best stalls has bags & buckets of spices.


Every so often you come across a bargin as you stroll through the local farmers markets, a bag of 20 something limes, a ctn of b grade tomatoes. All these can be grabbed and experimented on creating some amazing unique sauce base, relishes jams.


My family isnt as keen on hot spices as much as me so i tend to tone it done a lot of time. Having some Indian lime pickle on hand can is such an easy way to transfer that curry, soup or salad endless options.


🌶️ 2 dozen medium to large limes + 2 limes for juicing

🌶️ 3/4 cup sea salt

🌶️ 8 teaspoons fennel seeds (roasted and coarsely ground)

🌶️ 8 teaspoons mustard seeds (powdered)

🌶️ 8 teaspoons chili powder

🌶️ 3 teaspoons tumeric powder

🌶️ 2 cups mustard oil

🌶️ 2 teaspoons mustard seeds

🌶️ 1 teaspoon asafetida





Sterilize and dry a glass pickling jar.

Cut the limes into quarters then cut again each wedge into 3. In a bowl add salt, limes and lime juice. Mix well. Put the limes and all iquid into the jars.Cover the jar tightly and keep it out in the sun for two weeks (this is the part where you must have patience!). The limes turn a pale brown color in this time.

Mix the mustard powder, fennel, chili, and turmeric powders together and add the spices to the limes. Mix thoroughly.

In a pan, heat the mustard oil to smoking point and add the mustard seeds. They will splutter. When done add the asafetida and immediately remove pan from heat.

Pour the hot mix over the limes and mix everything well. Once cool seal the jar.

Store in a cool dark area for a further 2 to 3 weeks.


Enjoy.



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