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Lime pickle

By: Romy Gill

Published: 4 Jun 22
Updated: 25 Mar 24

Chef Romy Gill shares her easy recipe for lime pickle. Serve this classic condiment alongside an array of Indian dishes.

Romy Gill is a British-Indian chef and food/travel writer who ran her own restaurant for six years and is a regular on TV and radio. She’s written two books: Zaika: Vegan Recipes From India, and On The Himalayan Trail, out now (Hardie Grant £27).

Easy
May 2022

Test kitchen approved

Makes about 800g
Hands-on time 30 min, plus 1 week pickling

Chef Romy Gill shares her easy recipe for lime pickle. Serve this classic condiment alongside an array of Indian dishes.

Nutrition: Per 10g serving

Calories: 10kcals
Fat: 1g
Protein: 0.1g
Carbohydrates: 0.1g (0.1g sugars)
Fibre: 0.1g
Salt: 0.1g

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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
700g limes (8-9), washed, dried and cut into small chunks – about 5mm
100ml rapeseed oil

You’ll also need

Spice grinder or pestle and mortar
Large (1 litre) glass jar or a selection of smaller glass jars with lid(s); sterilised

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Method

Use a spice grinder/pestle and mortar to grind the whole spices with the chilli powder, ground ginger and salt until blended.
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.

Recipe from May 2022 Issue

Nutrition

Nutrition: per serving

Calories: 10kcals
Fat: 1g
Protein: 0.1g
Carbohydrates: 0.1g (0.1g sugars)
Fibre: 0.1g
Salt: 0.1g

delicious. tips

Once open, keep the pickle in the fridge and use within 2 weeks.
Ajwain seeds and black salt are both available from Asian food stores and from redrickshaw.co.uk