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Lime pickle

Chef Romy Gill shares her easy recipe for lime pickle. Serve this classic condiment alongside an array of Indian dishes.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 800 g
Ingredients Method

Ingredients
  

  • 1 tsp ground coriander
  • 2 tsp ajwain seeds
  • 3 tsp cumin seeds
  • 6 cloves
  • 10 black peppercorns
  • 2-3 tsp chilli powder
  • 1 tsp ground ginger
  • 1 tsp black salt (kala namak) or fine sea salt
  • 700 g limes washed, dried and cut into small chunks – about 5mm
  • 100 ml rapeseed oil

Method
 

  1. Use a spice grinder/pestle and mortar to grind the whole spices with the chilli powder, ground ginger and salt until blended.
  2. Put the lime chunks in a large bowl with the spice blend and oil, then mix well and immediately put into the sterilised jar(s). Seal and set aside in a cool, dark place for 1 week, shaking daily to make sure the lime stays well coated in the spiced oil before using.