Homemade lime pickle

 

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Lime pickle is one of my favorite pickles along with the Gujarati sweet mango chunda pickle. It is a perfect accompaniment to simple meals like rice and dal (lentil curry). This lime pickle is tangy,a little spicy and sweet, along with adding flavor to a meal, it also aids in digestion. Indian pickles differ to a great extent from the Western counterparts! It’s more than just saturating veggies in brine/vinegar. Pickling in India is a laborious process, from drying the veggies under sunlight, in this case lime, to the preparation, storing and then it’s maturation. It involves the use of complex spices, all of which add to the tingling flavor of the pickle. Pickles that are tart and sweet , brighten a simple meal, and leaves your taste buds satiated.


In today’s recipe, there is no drying in the sunlight involved, it’s rather just cooked and preserved. It’s my mum in law’s recipe that has been  tried and tested over the years. It’s super simple to make. Besides anything homemade is always good right?? Flavorful, and free of artificial preservatives, do give this easy recipe a try!!

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Ingredients:

1 lb lime/lemons, the thin skin variety is better

2 1/2 tablespoon vegetable oil

1 sprig curry leaves

1 1/2 tablespoons finely chopped ginger

3 tablespoons chopped garlic

2 -3 teaspoon red chilly powder

3 tablespoons red wine vinegar/ white vinegar

1/2 cup granulated sugar

Salt to season

Preparation:

1.Rinse the limes/lemons well with water, pat dry completely with a clean kitchen napkin. Cut into quarters, or smaller pieces, remove the seeds. Sprinkle some salt, mix it well, cover and leave it at room temperature for a day.

2. Heat oil in a heavy bottomed pan, add mustard seeds, once they splutter add curry leaves.

3.Next add chopped ginger, garlic , saute until fragrant.

4. Add red chilly powder, vinegar, sugar, salt to taste. Mix it well.

5.Add the chopped lime pieces, mix it well. Let it cook on medium low heat for 10-15 minutes, or until the lime peel is tender. Check for seasonings, balance it out with more vinegar/ sugar if required. Switch off the heat. Let it cool to room temperature. Transfer into a clean and sterilized glass jar. Store it in a cool place, at room temperature.

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I would love to hear from you ! If you try this, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com 

Thanks for reading!

Love,

Freda

 

57 comments

  1. Megha Agrawal says:

    Had tingling taste in my mouth by just watching your pickle. Your variation is different from usual lime pickle (that’s without garlic). I’m sure it must have tasted really good.

  2. milliethom says:

    This pickle sounds wonderful, and looks wonderful, too. Does it make much difference to the flavour whether limes or lemons are used? I’m sure it would be a great accompaniment to many dishes, including cold ones.

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