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Lime pickle recipe
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83 ratings
Homemade lime pickle is easier than you think. It needs 7 days in the storecupboard to be fully ready, but only 5 minutes of your time. The lime chunks pickle in delicious spices, ginger, garlic and vinegar to become the ultimate accompaniment to your curry night. See method
Ingredients
- 3 tbsp olive oil
- 1tsp mustard seeds
- 4 cloves garlic, crushed
- 3cm (1in) fresh ginger, peeled and chopped
- 1tsp ground fenugreek
- 1tsp ground turmeric
- 1tsp chilli powder
- 4 limes, cut into eighths
- 200ml (7floz) white wine vinegar
If you don't have any limes, try a lemon instead
Each serving contains
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Energy
150kj
36kcal
2%
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Fat
4g
5%
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Saturates
1g
3%
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Sugars
0g
0%
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Salt
trace
0%
of the reference intake
Carbohydrate 0.5g
Protein 0.4g
Fibre 1g
Method
Homemade lime pickle is easier than you think. It needs 7 days in the storecupboard to be fully ready, but only 5 minutes of your time. The lime chunks pickle in delicious spices, ginger, garlic and vinegar to become the ultimate accompaniment to your curry night.
- Heat the oil in a small pan and fry the mustard seeds until they start to ‘pop'. Add the garlic and ginger and stir-fry for 1 minute before adding the remaining spices. Cook for further 2 minutes.
- Stir in the limes, remove from the heat and add the vinegar. Mix well, then pour into a glass jar. When cool, seal the jar and place it somewhere warm for 4-6 days, shaking it daily. (Keep for 2 weeks in the fridge).
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