Lime pickle

Lime pickle
  • Serves icon Makes about 800g
  • Time icon Hands-on time 30 min, plus 1 week pickling

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).

Nutrition: Per 10g serving

Calories
10kcals
Fat
1g
Protein
0.1g
Carbohydrates
0.1g (0.1g sugars)
Fibre
0.1g
Salt
0.1g
Calories
10kcals
Fat
1g
Protein
0.1g
Carbohydrates
0.1g (0.1g sugars)
Fibre
0.1g
Salt
0.1g

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

Method

  1. Use a spice grinder/pestle and mortar to grind the whole spices with the chilli powder, ground ginger and salt until blended.
  2. 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.

delicious. tips

  1. Once open, keep the pickle in the fridge and use within 2 weeks.

  2. Ajwain seeds and black salt are both available from Asian food stores and from redrickshaw.co.uk

Recipe By

Romy Gill

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