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Lime Pickle

Limes salted and cured, then cooked with mustard oil and spices into a hot, sour Indian pickle.
Course Garnish
Cuisine Indian
Keyword Lime, Pickle
Prep Time 15 minutes
Total Time 15 minutes
Servings 300 grams

Ingredients

  • 250 g limes each cut into 16 wedges
  • 10 g salt 1 tbsp
  • 5 g caster sugar 1 tsp
  • 37 ml mustard oil 4 tbsp
  • 1 tbsp turmeric
  • 3 tsp cayenne pepper
  • 3 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 1 tbsp apple cider vinegar

Instructions

  • Mix the lime wedges with the salt and sugar. Pack into a sterilised jar and leave to ferment for four weeks.
  • When four weeks have elapsed, heat the oil in a pan, add the spices and fry until the seeds start to pop. Add the limes with all their juice, along with the cider vinegar, and cook for five minutes.
  • Leave to cool, then pack back into the jar and store for another week, so the flavours can combine.