Lime pickle

Name: Lime pickle
Prep time: 30 min
Total time: 30 min
Yield: Makes about 800g
Cuisine: Indian recipes
Ingredients: 1 tsp ground coriander; 2 tsp ajwain seeds; 3 tsp cumin seeds; 6 cloves; 10 black peppercorns; 2-3 tsp chilli powder; 1 tsp ground ginger; 1 tsp black salt (kala namak) or fine sea salt; 700g limes (8-9), washed, dried and cut into small chunks – about 5mm; 100ml rapeseed oil; You’ll also need; Spice grinder or pestle and mortar; Large (1 litre) glass jar or a selection of smaller glass jars with lid(s); sterilised

Portion size: Makes about 800g
Hands-on time 30 min, plus 1 week pickling
Difficulty: easy

Dairy-free

Gluten-free

Vegan

Recipe by: Romy Gill

Save

Chef Romy Gill shares her easy recipe for lime pickle. Serve this classic condiment alongside an array of Indian dishes.

Romy Gill is a British-Indian chef and food/travel writer who ran her own restaurant for six years and is a regular on TV and radio. She’s written two books: Zaika: Vegan Recipes From India, and On The Himalayan Trail, out now (Hardie Grant £27).

Join Extradelicious to unlock Cook Mode

Ingredients

1 tsp ground coriander
2 tsp ajwain seeds
3 tsp cumin seeds
6 cloves
10 black peppercorns
2-3 tsp chilli powder
1 tsp ground ginger
1 tsp black salt (kala namak) or fine sea salt
700g limes (8-9), washed, dried and cut into small chunks – about 5mm
100ml rapeseed oil

You’ll also need

Spice grinder or pestle and mortar
Large (1 litre) glass jar or a selection of smaller glass jars with lid(s); sterilised

Join Extradelicious to unlock Cook Mode

Method

Use a spice grinder/pestle and mortar to grind the whole spices with the chilli powder, ground ginger and salt until blended.
Put the lime chunks in a large bowl with the spice blend and oil, then mix well and immediately put into the sterilised jar(s). Seal and set aside in a cool, dark place for 1 week, shaking daily to make sure the lime stays well coated in the spiced oil before using.