With abundant lemon and lime trees in my garden, I feel compelled to share this incredible recipe that I came across last year. I made my first batch of this spicy Indian lime pickle using last year’s harvest and I was so happy with it that I made it again this year. The original recipe can be found at Monsoon Spice and I recommend heading across to take a look at Sia’s gorgeous recipes and photography.
Pickling is a great way to make the most of your fruit harvest and store it for future months. Pickled foods are also a great source of antioxidants, they are full of gut-friendly bacteria, and act as a digestive stimulant.
Because of the time that goes into preparing the limes, as well as the size of my lime tree, I make a bulk batch of this pickle. If you can get your hands on 10 limes, this recipe will yield 2 big jars of pickle.
Ingredients:
10 limes
1 cup of rock salt (or enough to cover the limes)
1/2 tsp fenugreek seeds
2 tsp mustard seeds
1 tsp cumin seeds
6 large cloves of garlic, finely chopped
10 green chillies, de-seeded and finely chopped – OR 5 whole green chillies finely chopped
4 sprigs of fresh curry leaves (leaves picked)
2-3 tsp red chilli powder
1 tsp turmeric powder
1 tsp asafoetida
1 tbsp oil
3 sterilised jam jars
Method:
- Wash and pat dry the limes. Using a clean and dry knife and chopping board, cut the ends off the limes. Then cut the limes in half lengthways, and slice into 6-8 pieces.
- Put a layer of lime slices into the bottom of the jars and sprinkle with a generous amount of salt. Continue to layer the limes and salt until the jars are full. Close the jars tightly and sit them on a well lit window sill for 2-3 weeks to cure. Every day, pick up the jars and give them a good shake to spread the salt and liquid evenly around the lime pieces. Do not open the lids.
- After 2-3 weeks the skins have softened and the limes have browned – ready for the next stage of pickling.
- Put the fenugreek seeds in a pan over medium heat and stir frequently until the seeds change colour to a light red. Set them aside in a bowl to cool completely, before grinding them to a fine powder in a spice grinder or with a mortar and pestle.
- Heat the oil in a pan, and add the cumin and mustard seeds. When the mustard seeds start to pop, add the garlic and fry until it starts to brown.
- Mix in the green chillies and curry leaves and sauté for a 30 seconds.
- Add the cured lime pieces and the juice from the jars, and stir for 2-3 minutes over medium heat.
- Mix in the red chilli powder, fenugreek powder, and turmeric powder, and stir well so that the limes pieces are evenly covered.
- Finally mix through the asafoetida, then remove from the heat.
- Allow the pickle to cool completely before putting it into the sterilised jars. It can be stored in the fridge for up to 8 months.
This spicy Indian lime pickle can be enjoyed with curry, or with plain rice and naan bread.
