Indian Lime Pickle
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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
Directions
Wash and dry your limes thoroughly. Take 10 limes and cut them into eighths (halve them first, then cut each half into four wedges).
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.
Store the jar in a cool, dark place for 7 days. Give the jar a gentle occasionally.
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.
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.
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.
Once cooled mix into the pickle. Keep pickle refrigerated once opened.
Recipe Note
*How to Sterilise Jars (Oven Method)
1. Heat oven to 120°C-140°C.
2. Wash jars in hot, soapy water and rinse well.
3. Place wet jars upright on a lined baking tray, ensuring they are not touching. Put in the oven to dry completely, this should take about 10-15 minutes until dry and hot.
4. Turn off the oven and leave the jars inside to keep them warm and sterile until you are ready to fill them. Use oven mitts, potholders or thick cloths to handle hot jars. Keep your fingers away from the rims once jars are sterilised.
5. Fill hot jars with hot preserves (jam, chutney) to prevent them from cracking. Crucially, allow them to cool to room temperature before filling with cold-filled preserves to prevent thermal shock.You want to fill them not quite to the top, leave about 1/2 cm gap at the top between the preserve and the lid.
6. While everything is still hot, cover the jars with their lid, these lids are fantastic for indicating that your jars are sealed as the button will suck in when sealed.