Indian Lime Pickle

A delicious accompaniment for any Indian dish. A great way to preserve limes if you have an abundance on your tree.

A tangy combination of salt pickled zesty limes, aromatic Indian spices & a touch of heat.

Ingredients

• 12 Thin skinned limes
• 6 tsp Mrs Rogers Himalayan Pink Salt
• 1 tsp Mrs Rogers Fenugreek Seeds
• 1 tsp Mrs Rogers Cumin Seeds
• 2 tsp Mrs Rogers Mustard Seeds
• 1 tsp Mrs Rogers Chilli Powder or Chilli Flakes
• 1/2 tsp Mrs Rogers Turmeric
• GoodLife Glass Jar

Directions

1. Wash and dry your limes thoroughly. Take 10 limes and cut them into eighths (halve them first, then cut each half into four wedges).
2. Sterilise* the GoodLife glass jar and place the chopped limes in the jar and pour fresh lime juice from the remaining 2 limes. Add the Himalayan pink salt. Seal the jar tightly and shake well to coat.
3. Store the jar in a cool, dark place for 7 days. Give the jar a gentle occasionally.
4. After a week, place the fenugreek seeds, cumin seeds, and 1 tsp of the mustard seeds in a dry pan over medium heat. Toast until fragrant, then remove from heat.
5. Once the toasted spices have cooled, grind them into a fine powder. Stir this powder, along with the chilli and turmeric, into the jar of limes. Reseal the jar and let it sit for another 5 days.
6. Heat the rice bran oil in a small pan. Add the remaining 1 tsp of mustard seeds. Once they begin to pop and splutter, immediately remove the pan from the heat.
7. Once cooled mix into the pickle. Keep pickle refrigerated once opened.