Preserved Lime Pickle

 This is one of my favourite ways to deal with a super bumper crop of limes. Once I have lots of frozen lime juice ice locks I turn my attention to making a few jars of lime curd and then this pickle. It is in the Indian style and intended for use as an accompaniment for Dahl and other curry dishes where a small spoonful can lift the dish. A little goes a long way. This recipe makes three to four small jars and I usually make it in double batches. I think it is worth grinding the spices if you have a grinder or a NutriBullet, however I have also made it by using ground spices. I like it a little on the hot side and often add more chilli to taste, it is best to taste as you go and start with one teaspoon of chilli flakes.

Preserved Lime Pickle

Step 1 1kg  limes, finely chopped or combination of limes, oranges and lemons 2 tablespoons salt

Step  2 Limes from step 1   1 tablespoon coriander seeds 2 teaspoons cardamom pods 2 teaspoons nigella seeds 2 teaspoons cumin seeds   2  cups sugar 1/3 cup apple cider vinegar 2 tablespoons green ginger, finely chopped 1 tablespoon garlic, finely chopped 2 teaspoons dried chilli flakes or to taste 2 teaspoons  turmeric powder 2 teaspoons smoked paprika 1 teaspoon fenugreek powder 1 teaspoon asoefoetida powder (optional)

 

Method

Step 1

Wash the limes, pierce each lime a few times with a skewer, cover with water and leave overnight.

Drain the limes and remove the pointed ends. Cut each lime in half or quarter lengthwise and then finely slice.

Place chopped limes in a non reactive bowl (stainless steel, glass or plastic). Add the salt and mix well. Allow the mixture to stand for 24 – 48 hours stirring occasionally.

Step 2

Place sliced limes and juices in a large pan.

Grind spices and to limes and then add to remaining ingredients,

Mix well. Bring the lime mixture to the boil and then simmer for 5 minutes or until thick, the sugar has dissolved and the lime rind has started to soften. Stir often as it will tend to stick.

Spoon the mixture into clean/sterilised jars and seal.

This preserve can be eaten straight away but is better after a week or two. Use in small amounts as an accompaniment to Indian dishes especially Dahl.