Lime pickle - make your own

The lime tree we planted four years ago has started bearing some fruit. One way of preserving some of our crop is by making lime pickle. A pickle used traditionally in Asia to ease the hot taste of the curries. Our recipe contains only one tablespoon of salt, in comparison to most lime pickles which contain very high levels of salt and are sweet but consequently salty.

You will need the following ingredients to make about 3 jars.

8 limes
4 Tbs of cooking salt (3 for soaking limes and 1 for cooking)
2 Tbs of olive oil
1 tsp of cardamom seeds
1 tsp of fenugreek seeds
2 tsp of mustard seeds

2 tsp of ground cumin 

4 crushed garlic cloves
1/2 to 1 tsp of chili powder depending on how hot a pickle you prefer
1 Tbs of grated ginger
250ml of water
2 Tbs of white vinegar
350g of brown sugar

Place the limes in a bowl filled with cold salty water and soak overnight which will soften the limes. Drain, cut off the tops and bottoms and slice the limes into small chunks.

Grind the cardamom, fenungreek and mustard seeds. Heat the oil and add the ground seeds to the pan and mix in cumin, garlic, chilli and ginger. Cook for a few minutes to merge and release all the flavours.

Place the lime chunks, water, vinegar and sugar into the pot and mix thoroughly Gradually bring the mixture to a boil but keep stirring until all the sugar is fully dissolved. Boil the mixture for another five minutes.

Remove the pot from heat and spoon into pre-sterilised jars and seal whilst hot.

Once the jars have cooled completely wipe of any excess pickle and store in a dark cool place. The lime pickle will taste better if left for about 4 weeks and will keep up to 6 months.