Preserved Lime Pickle
Kerry Maloney brings us a preserved lime pickle recipe.
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
- 1kg limes, finely chopped or combination of limes, oranges and lemons
- 2 tablespoons salt
- 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)
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.
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.