Lime Pickle

Making Lime Pickle

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1. Toss the lime wedges with the salt and turmeric in a clean glass jar. Seal and leave in a cool place for 2 days, shaking once a day.

   Mark done

2. Heat the oil in a small pan. Add the mustard seeds and fenugreek seeds until they crackle, then take off the heat and stir in the chilli powder, asafoetida and sugar.

   Mark done

3. Pour the hot spiced oil over the limes and stir well.

   Mark done

4. Press the limes down so they are below the oil, seal, and leave for 1 week before eating.

   Mark done

Tips for Making Lime Pickle

• Sterilise the jar with boiling water and dry it fully.
• Use a clean, dry spoon each time you take pickle out.
• Shake the jar every day for the first week.

If You're Missing Something

• Lemon is the everyday swap for limes in this kind of dish — the acidity plays the same role even though the flavour is not identical.

What Goes With Lime Pickle

• Rice and dal
• Curry and poppadoms
• Cheese sandwiches
• Paratha

Storing & Reheating Lime Pickle

Once it has had its week, keep it in the fridge, under its oil, for up to 2 months.

Questions About Lime Pickle

Lime Pickle Nutrition Facts

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.