Lime pickle (Winter recipe)

This recipe requires preparation in advance!

Most of the lime pickle recipes I have seen require the limes to be 'cooked' in the sun for up to a month. With frost still white on the ground in the middle of the afternoon, its going to be a while before I can experiment with that one.

This recipe however can be made even when it's snowing!

Lime pickle (Winter recipe)

Bottled and ready to mature
Servings:	Servings: 33 - Make 1 litre of lime pickle
Calories per serving:	45
Ready in:	2 hours 20 minutes + 24 hours
Prep. time:	20 minutes
Cook time:	2 hours
Difficulty:
Recipe author:	Chef
First published:	3rd November 2012

Best recipe review Put this down as an experiment... 2/5 Didn't work for me. NonLoggedInUser

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 6 unwaxed limes, or more if they are small
• 1 tablespoon sea salt
• 2 teaspoons chili powder
• 1 tablespoon garam masala
• 2 tablespoons jaggery or brown sugar
• 6 cloves of Garlic, peeled and crushed
• 125 ml vegetable oil
• 3 onions, peeled and very finely chopped
• 500 ml malt vinegar

Method

1. Wash the limes in very hot water, just in case they have been wax-treated
2. Halve them and pick out the pips
3. Cut into bite-sized pieces, reserving any of the escaping juice
4. Put the limes into a lidded Tupperware container
5. Mix the chili powder, salt, garam masala, jaggery, garlic and any reserved lime juice together in a small bowl and mix well. You may need to warm the jaggery a little first.
6. Add the mixture to the limes, seal and refrigerate for up to a week if possible. Shake daily.
7. After a week, heat the oil and sauté the onions on a low heat until they become translucent, about 10 minutes. Don't brown them
8. Add the refrigerated mixture to the pan and cook for about 15 minutes often. Take care not to break up the limes
9. Add the vinegar, bring to the boil and immediately reduce the heat, cover and simmer for 1.5 hours
10. Remove from the heat, allow to cool and pack into sterilised jars.
11. Leave in a cool dark place for a month to mature

• 

  Bring to the boil and simmer for 1.5 hours

• 

  Leave for a week in a sealed container

See also

• Lemon pickle (Summer recipe)

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