Lime pickle - Eat Well Recipe - NZ Herald (2024)

Lime pickle - Eat Well Recipe - NZ Herald (1)

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Makes:

3 cups

Babiche Martens

Lime pickle - Eat Well Recipe - NZ Herald (2)

By

Angela Casley

Food writer for Viva

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Add a little coconut milk to the lime pickle and stir through a curry or serve on the side as an accompaniment. This pickle has a slightly bitter flavour, but don't be tempted to add any more sugar. As it matures the bitterness will subside. Slightly yellow-looking limes are perfect for this and it is a great way to use the excess limes on your tree.

Ingredients

12Limes (Main)
¼ cupSea salt
¼ cupOil, not olive oil
½ Onions, chopped finely
4 clovesGarlic, crushed
1 TbspYellow mustard seeds
2 tspFresh ginger, grated
1 ½ tspGround cumin
2 tspGround coriander
¼ tspChilli flakes
1 cupWater
1 ¼ cupsBrown sugar
2 TbspWhite vinegar

Directions

  1. Cut each lime into eight pieces and place into a large bowl. Toss through salt, cover and leave for up to two days to draw out juices. Stir a couple of times over the two days.
  2. In a medium-sized pot, warm oil. Add onion and garlic and cook for 3 or 4 minutes until softened. Add mustard seeds and cook for 1 minute. They will begin to pop.
  3. Add ginger, cumin, coriander and chilli and cook for 30 seconds. Add limes, water, sugar and vinegar.
  4. Bring mixture slowly to a simmer. Cook for 20 minutes until the liquid has thickened.
  5. Spoon into sterilised jars. This pickle is best after a month and will last up to 6 months.

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