Lime Pickle

  • Servings : N/A
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 240:000 h

The recipe

Lime Pickle is the chutney we were served most often in India.  It is really refreshing and tangy and goes well with Indian food.  It was usually very hot but I’ve used less chilli in this recipe.  It’s all a matter of personal preference so if you like it hot maybe add some more.


  • 8 limes
  • 1 tbsp salt
  • 2 tbsp mustard seed oil
  • 3 garlic cloves, finely chopped
  • 2cm ginger, finely chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • ½ tsp chilli powder
  • 125ml water
  • 125g sugar
  • 2 tbsp white vinegar


Step 1

Cut each lime into 8 wedges and place in a large bowl. Sprinkle with the salt. Mix and cover and set aside in a cool dry place for 2 days, stirring occasionally.

Step 2

Heat the oil in a saucepan over a medium heat. Add the mustard seeds and cook until they start to pop. Add the garlic, ginger, cumin, coriander and chilli powder. Cook for about 30 seconds, stirring, until they become aromatic.

Step 3

Stir in the lime mixture, water, sugar and vinegar and bring to the boil. Reduce the heat to low and simmer for 15 minutes, stirring occasionally, or until the mixture thickens.

Step 4

Spoon into sterilised glass jars. Seal and invert the jars for 2 minutes. Set aside for 1 week.

Recipe Type: , Ingredients:
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