Have you got an excess of citrus? This Pickled Lime Preserve is in the Indian style and designed to be used as an accompaniment to Dahl and curry dishes where a small spoonful can lift the dish. A little goes a long way.

It is perfect for dealing with a glut of limes, tangelos and tart oranges. I do not think it would be good for grapefruit or cumquat as both of these fruits are too bitter. 

Preserved Lime Pickle recipe

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.