This is a lovely spicy citrus pickle to serve as a side dish with an Indian meal, whether part of an extensive Indian menu when entertaining friends or a midweek family meal. It is especially good with tandoori style cooked meats and kebabs. So many of the lime pickles in the shops are very oily but this version is much less so.
This recipe was taken from a manufacturer’s booklet lent by a pickle making friend: Crosse & Blackwell/Sarsons Vinegar Perfect Pickles by Suzanne Janusz. The limes in the original recipe are halved and finely sliced but they could be left as quarters or thickly sliced if you prefer. Make in several small jars, so it can be opened freshly as needed. The full quantity of chilli makes a hot pickle but by using less the heat can be adjusted to taste. The seeds contain a lot of the heat, so removing these and just using the green part will make a difference. Served with poppadums alongside a dish of sweet mango pickle this would make a very simple starter or appetiser.
Lime Pickle
45ml/3tbsp vegetable oil
15ml/1tbsp coriander seeds
15ml/1tbsp black mustard seeds
2.5ml/½tsp cumin seeds
2 fresh green chillis, finely sliced (reduce/increase according to taste)
1 large onion, finely sliced
15ml/1tbsp salt (original amount, but may be too much – see below. NB try 1tsp next time)
225g/8ozs sugar
60ml/4tbsp tomato puree
300ml/½pint distilled pickling malt vinegar
8 limes, halved & finely sliced
1. Prepare all the ingredients before starting to make the pickle as they need to be added in quick succession.
2. Heat the vegetable oil in a medium sized saucepan. Put in the spices and fry them over a medium heat until they start to pop. Do not overcook as they burn very quickly.
3. Put in the chillis and onion, stir and cook for a minute.
4. Add the remaining ingredients and gently simmer for about 30minutes, stirring occasionally until the lime pickle thickens.
5. While the pickle is cooking wash and sterilise the jars. I usually do this by filling them with boiling water and putting the lids in a separate small bowl of boiling water. I pour away the water just before filling each jar and immediately take the lid from the bowl without touching the inside and screw it on as soon as the jar is full.
5. Pot the chutney into the prepared jars sealing while still hot. Cool and label. Store for a few days before using to let the flavours develop.
6 March 2010 – Note: The first batch of pickle was a half quantity and I was happy with it. However the second batch I made was rather too salty so I have halved the salt content of the original recipe. (I wonder if I might have misread the recipe the first time I made it, using 1tsp rather than 1tbsp.) I rectified the problem by making a second half batch without salt, mixing it with the one that was too salty and re-potting.
Oh yum – if I can get my hands on some organic limes I shall certainly have a go at making this.
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Thank you for visiting, Choclette
I too must make some more – it goes very quickly! Lots of limes on the market here, though probably not organic. Organic should be easy enough to get.
h/e
Thanks for joining our Blog group on UKFB! I am not fond of the jars of Lime Pickle, I bet yours is much nicer.
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Thank you for the welcome, Janice. I look forward to dropping by to see what others in the UKFB group are making.
As for the Lime Pickle, it was a real pleasure to find that I could find a less oily version of something we love, where I can adjust the heat too. I am sure I will be making it regularly. It’s an absolute must with curries, which we love!
h/e
I would love that lime pickle. It must be very appetising. I would love it with lamb steaks…yum. Thanks for sharing.
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Thank you for the inspiration, Mary! What I good idea to serve Lime Pickle with lamb steaks (or any lamb joint too, I suppose), especially as I am not keen on the traditional mint sauce or jelly.
h/e
I love cooking indian food and love making the accompaniments too. I have never tried lime pickle but this one accompaniment that I have bookmarked now :)
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Thank you for visiting, Giles. This lime pickle is really worth the effort and makes a great side dish for Indian meals – I do hope you can find the time to make and enjoy.
h/e
Note to readers regarding this recipe for Lime Pickle and sent to those who have already left a comment:
Thank you for your recent comment on my site about the Lime Pickle. This is just a warning that I have today made another batch of pickle and this time we found it rather salty, so I have amended the original recipe and halved the salt content. (I have added a comment to this effect after the recipe.) May I suggest you take note of this if you decide to make a batch of your own.
h/e
I really must give this a go!
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Wendy – we love this. Just be aware of my comments about the salt and go carefully.
Living in Sunny Spain – will be trying this recipe with lemons not limes.
Will let you knop how it goes – and publish it in our newspaper if it works
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I see no reason why this should not be good made with lemons, even though it is traditionally made with limes. Please do bear in mind my note about the salt! Do let me know if you publish the recipe in your newspaper: I’d appreciate it if you could link to or name this site as well as the book from which I got the recipe.
h/e
Now I am totally confused of how much salt I should be using!
if I am basing my calculations on the eight limes starting point is it 1 tablespoon or 1 teaspoon.
I am using 8 as a starting point as I will possibly using 12 and then 16 next.
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Hello Campbell – thanks for your query. Welcome!
This was posted before I made the second rather salty batch, hence my comment at the bottom.
The original amount was 1tbsp for 8 limes which seemed fine the first time I made this but as the second batch was so salty I wondered if I had made an error first time by misreading and putting in less than the specified amount. I have tried to make my note and the instructions clearer. We are on our last jar so when I get round to making some more I will update the information here.
My best suggestion is that you try 1tsp for the 8 limes and see how it goes … that’s what I will do next time.
I do hope this works out for you. It is well worth making when you get the flavour right.
Do please let me know how you get on!
h/e
Hello h/e,
thanks for getting back to me so promptly.
I will let you know how I get on.
Regards
CHJ
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No problem – I do hope it comes out well.
h/e