Lime Pickle

Name: Lime Pickle
Cook time: 20 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 12 whole fresh limes; 3 tbsp lime juice; 1 tbsp sea salt; 2 tbsp olive oil; 2 tsp black mustard seeds; 8 garlic cloves; 2 tsp pureed ginger; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp chili powder; 100 ml warm water; 2 tsp sugar; 2 tbsp apple cider vinegar

Limes, coriander and apple cider vinegar simmered on the stove and spiced with mustard seeds and ginger for a South Asian pickle.

Serves 4 · Medium

Method

Start cooking mode

Time: Cook 20 min
Difficulty: medium

1
Cut the limes each into 8 wedges. Place in a jar with the lime juice and sprinkle the salt over them.
2
Mix well then cover the jar and leave in the sun for at least 2 weeks shaking the jar regularly.
3
Heat the oil in a saucepan over medium heat. Add the mustard seeds and stir fry for 30 seconds or until the seeds start to pop. Add the garlic, ginger, ground cumin, ground coriander and chilli powder.
1 min
4
Stir fry for about 30 seconds. Add the limes, water, sugar and vinegar and bring to the boil.
1 min
5
Reduce heat to low and simmer, stirring occasionally, until the mixture is thick. Spoon into sterilised glass jars.
6
When cool, store in the refrigerator for at least 1 week before eating.

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: Balsamic vinegar is alcohol-derived, so this recipe uses apple cider vinegar.