lime pickle

Easy pickle made with lemons or lime, spices, oil and garlic. Lemon pickle is a popular condiment from Indian cuisine. It goes well in any Indian meal.

Lemon pickle

lemons ((4 large))

lemon juice ((from 4 large lemons))

salt ((adjust

turmeric

oil ((add more if needed))

mustard seeds ((optional))

red chilies ((optional))

garlic (crushed (optional))

⅛ teaspoon asafoetida ((hing) (optional))

Optional - If using fenugreek seeds, roast 1 tsp seeds on a low heat until they turn fragrant and deep golden in color. Cool this and powder finely. Measure ½ to 1 tsp powder for this pickle and set aside.

Rinse the lemons well until running water and wipe dry with a clean cloth. Air dry them preferably overnight to ensure they are moisture free.

Ensure the chopping board, knife, bowls, spoons and pickle jar are clean and moist free. Do not use moist surfaces or cutlery while you make the pickle to avoid spoilage.

Chop the lemons to desired sizes and deseed them gently with a small fork or a knife.

Extract the lemon juice from the rest of the lemons and discard the seeds.

Spread the chopped lemon pieces on a clean tray and sun dry them for at least 5 hours. If you do not have sunlight, then put the tray in the oven and turn on the oven at 60 to 70 C (140 to 160 F), at the lowest possible settings in your oven for 2 hours, shake the tray after 1 hour. Keep the oven door ajar (little open) through out to avoid moisture building up inside.

At the same time, spread red chilli powder, salt and turmeric in a tray. Keep it in the sun for 1 hour or in the oven for 40 mins. Also keep the lemon juice. If keeping in the sun, spread a thin muslin cloth over the bowl of lemon juice.

Preparation

Before you make the pickle, cool down all of the ingredients. This step is very important. They will become warm or slightly hot after keeping in the sun/ oven.

Add the lemon pieces to a clean glass or ceramic bowl or jar.

Pour the lemon juice, add 1 tbsp salt and turmeric.

Cover and rest it for 1 to 2 days at room temperature in a dry clean place. Avoid keeping this in a humid atmosphere like in kitchen. Keep it in the living.

Stir the lemon pieces together with chilli powder and ½ to 1 tsp methi seeds powder. Cover and set aside.

Heat oil in a pan until hot enough. Then add mustard, red chilies and crushed garlic.

Turn off when the garlic is fried to crisp and golden. Add hing and cool down the oil completely.

Pour half of the oil to the lemon pickle and give a good stir. Taste it and add more salt and chilli powder if needed.

Transfer this to a glass bottle. Pour the remaining oil over the pickle.

Press down the pickle so the oil floats on top. Ensure there is a layer of oil over the lemon pickle as this helps in a good shelf life.

Cover with a lid and refrigerate the lemon pickle for better shelf life.

It takes 10 to 20 days for the lemon pieces to be ready. When the pickle is ready, the lemon pieces will soften.

Always use dry spoons to serve the pickle. Wipe clean the sides of the jar with a clean tissue after every use. Ensure most of the lemon pickle is under the oil at all times. This helps in preserving the pickle for longer.

How to make lemon pickle

https://www.youtube.com/watch?v=uP0acGsSLVc

Lemon Pickle is a traditional Indian condiment made with lemons or lime, salt, chili powder and oil.

If you like to try this recipe, read the complete recipe, details of shelf life, how to store it for longer time etc on my blog post. Here is the link
https://www.indianhealthyrecipes.com/lemon-pickle/

Lemon Pickle Recipe (lime pickle)

Bright, bold and richly flavored, these are not your typical fish cakes. That flavor is layered into every step: the fish is browned with some garlic, and both are mixed with mashed potatoes along with vibrant herbs, green chile and fragrant lime zest. Choose a sustainable fish here, any mild white fillet will work. Consult either your local fishmonger, or the Monterey Bay Aquarium’s <a href="http://www.seafoodwatch.org" target="_blank">seafood watch website</a>, which has current information about supply. Then serve these crisp-edged cakes with a dollop of plain mayonnaise — or mayonnaise spiked with minced Indian pickles or preserved lemons.

Fish Cakes With Herbs and Chiles

olive oil, more for frying

garlic cloves,

white fish fillets,

salt,

black pepper

dry vermouth

russet potatoes, peeled and thinly sliced (2 cups)

eggs

cilantro

basil

scallion,

serrano chile,

cayenne

lime

panko bread crumbs

all-purpose flour

mayonnaise

Lime wedges,

In a large skillet over medium heat, heat olive oil. Add garlic and cook until golden brown at the edges, about 2 minutes.

Season fish with 1 teaspoon salt and the pepper, add to pan and let cook for 1 minute. Add vermouth and 2 tablespoons water. Turn heat to low, cover and cook until fish is just barely cooked through, 8 to 10 minutes. Move fish to a plate, keeping any liquid and garlic in skillet.

In the same skillet over high heat, add potatoes, remaining 1/2 teaspoon salt and water to just cover. Bring to a boil, reduce to simmer, cover and cook until tender, about 15 minutes.

Flake fish. Drain potatoes and garlic, and place in a large bowl. Roughly mash potatoes and garlic, then add flaked fish, eggs, cilantro, basil, scallion, chile, cayenne, lime zest and panko, and combine. Season with salt if needed. Cover and chill for at least 3 hours.

Place flour on a plate. Form generous 1/4 cup fish patties about 1/2 inch thick. Dip patties into flour to lightly coat each side.

In a large, preferably nonstick skillet, heat 1/8 inch of olive oil over medium heat. Cook fish cakes until golden brown, about 5 to 8 minutes each side, adding more oil as needed. Move to a paper-towel-lined plate.

If using lime pickle or preserved lemon, stir into mayonnaise. Serve fish cakes with the mayonnaise (with or without pickles) and lime wedges.

Melissa Clark makes spicy fish and potato cakes with citrus and herbs.

This slow-cooked leg of lamb has a tasty Indian twist that'll bring a little spice to any meal. Recipe by Liz Egan.

Indian-spiced lamb with tomatoes

2-2 1/2kg lamb leg (bone-in)

(60 milliliters) extra virgin olive oil

(25 grams) ginger, finely grated

garlic cloves, finely grated

onions, chopped

curry leaves

Ardmona Diced Tomatoes

chicken stock

can brown lentils, rinsed, drained

baby spinach

basmati rice, to serve

Mango chutney, to serve

tbs cumin

tbs curry powder

tbs garam masala (Indian spice mix)

tsp turmeric

tsp cinnamon

tzatziki

dill

tbs chopped coriander leaves

tsp cumin

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5505047946001&=domain=del

5348771529001-5505047946001

Give classic Welsh rarebit a tangy twist with lime pickle in this easy lunch. If you don’t have any, this could work well with spicy mango chutney instead

Lime pickle rarebit

unsalted butter

plain flour

mustard powder

Worcestershire sauce

beer

mature cheddar, grated

tbsp lime pickle, finely chopped

bread (we used sourdough)

green salad, to serve

Melt the butter in a saucepan over a medium heat. Once foaming, tip in the flour and mustard powder and stir until a paste forms. Continue to cook for 2-3 mins until the paste turns darker. Splash in the Worcestershire sauce and a little of the beer. Stir and continue adding the beer slowly, stirring well after each addition, keeping the heat low to make sure the mix doesn’t boil.

Heat the grill to high. Remove the saucepan from the heat and stir through the cheese and lime pickle, continuing to stir until the cheese has melted. (You may need to return the pan to a low heat to completely melt the cheese.) Season with a pinch of pepper and set aside. Arrange the sliced bread on a baking tray and lightly toast both sides under the grill, 1-2 mins each side. Spread the cheese sauce over the top and grill for a further 3-4 mins until bubbling and browned. Leave to stand for 2 mins before serving with a green salad in a lemony dressing, if you like.

Pair this tart, tangy and refreshing lime pickle with a simple meal of dhal and boiled rice. The recipe makes a 500g jar and will last for three months

Lime pickle

limes (about 7)

garlic

tsp Kashmiri chilli powder

fine sea salt

tsp black mustard seeds

fenugreek seeds

cumin seeds

star anise

tsp caster sugar

vegetable oil

root ginger

green chillies deseeded and chopped

white wine vinegar

granulated sugar

Put the limes in a saucepan and cover with water. Place a small heatproof plate on top of the fruit to keep them submerged and then bring to a boil over a medium heat and simmer for 20-30 mins until the limes are tender. Scoop out the limes, pat them dry with kitchen paper, and discard the cooking water.

Once the limes are cool enough to handle, chop them (peel and pith included) into 3cm chunks and tip everything, including any juice, into a mixing bowl. Stir in the chopped garlic, chilli powder, turmeric and salt, and leave to one side for 1 hour.

Heat a sturdy and dry frying pan over a medium-low heat, and add the mustard seeds, fenugreek, cumin and star anise, Stir and toast the spices for about 40 seconds until aromatic. Tip them into a mortar, add 1 teaspoon of sugar and pound to a powder with a pestle – you can also use an electric spice grinder for this, too.

Add this ground spice mix to the limes, stir well, spoon everything into a sterilised jar and then seal. Leave the pickle in a warm place or on a sunny window ledge for 2-3 days so that flavours mature. Stir the limes once a day with a metal spoon to ensure they are evenly coated in the spice mix.

Heat the oil in a wok or karahi over a medium-high heat and fry the ginger and green chillies for 2-3 mins, until the ginger starts to turn golden. Add the vinegar and sugar and simmer over a medium-low heat until the sugar has dissolved, then boil for 2 mins.

Turn the heat off and add the steeped limes and masala. Leave on one side to cool and then spoon the pickle back into the same jar. Using a metal spoon, push the limes down into the jar so that they are covered by the spicy oil – you might need to add a little extra oil. Seal the jar and leave the pickle for 3-4 days before tasting. It will keep for 3 months at room temperature.

Try our simplified version of tandoori chicken. The cucumber pickle shows how good a simple cucumber can be once dressed in salt, chilli and lime juice

Tandoori-ish chicken with lime-pickled cucumber

chicken

yogurt

ginger

tomato purée

tsp coriander

tsp chilli powder

1½ tsp sweet smoked paprika

lemon juiced

pilau rice

limes juiced

tsp sugar

red chilli finely chopped

cucumber halved, seeds removed and cut into half moons

onion

Greek yogurt

½ tsp ground cumin

coriander

mint

sugar

Slash the chicken with a sharp knife. Mix the yogurt, garlic, ginger, tomato purée, spices, lemon juice and 1½ tsp salt in a large bowl. Add the chicken, turn to coat, then cover and chill in the fridge overnight.

For the pickle, mix together the lime juice, sugar, chilli and 1 tsp salt, then toss with the cucumber and red onion. Chill until ready to use or up to 1 hr.

Blitz the yogurt, cumin and herbs with a pinch of salt until smooth. Chill until needed.

Shake off the excess marinade and put the chicken on a baking tray, reserving the marinade. Heat the oven to 180C/160C fan/gas 4, then once at temperature, change the setting and heat the grill to high. Grill the chicken, skin-side-up, for 10-15 mins or until beginning to blacken a little. Change the setting back to an oven heat of 180C/160C fan/gas 4. Transfer the chicken to a roasting tin, then brush with the reserved marinade and cook for 20 mins. Serve with the cucumber, yogurt, cucumber pickle and pilau rice.

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Top 6 lime pickle recipes from across the web

The most viewed lime pickle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon pickle

Fish Cakes With Herbs and Chiles

Indian-spiced lamb with tomatoes

Lime pickle rarebit

Lime pickle

Tandoori-ish chicken with lime-pick...

The most viewed lime pickle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine