Our very favorite Indian condiment!
Indian Lime Pickle
Indian Lime Pickle
Category
Condiment
Cuisine
Indian
Servings
8
A spicy, spiced big kick of flavor! Great in our Chicken & Lime Pickle Biryani recipe!
David Cook
Ingredients
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1 ¼ lb. limes, washed, scrubbed, dried and cut into 1/8ths
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¼ C. salt
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25 cloves garlic, minced
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2.5 oz. (serrano) chili peppers, minced – or any chile pepper of preference
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¼ C. oil
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1 T. cumin
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1 T. brown mustard seeds
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½ T. yellow mustard seeds
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½ T. fresh ginger
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½ T. ground coriander seed
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½ T. fenugreek seed
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½ T. asafetida
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1 ½ T. apple cider vinegar
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1 C. water
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1 T. turmeric
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½ T. mild chile powder
For The Variation
Directions
Combine the limes, salt, garlic, and chilis; toss well to coat. Let sit at room temperature in a warm dark place, covered, for 3-5 days.
After 3-5 days: Heat the oil in a large pan. Add the cumin, mustard seeds, ginger, and asafetida and fenugreek. Cook until the seeds start to pop. Add the limes, coriander seed, and apple cider vinegar. Cook over medium heat until the vinegar reduces slightly.
Transfer mixture to a food processor and process down slightly. Pickles should be chunky. Transfer the pickle to an airtight container and refrigerate overnight. The longer the pickle matures, the more the flavors will balance out. Will keep in the refrigerator, in an airtight container, for 1 month.
For The Variation:
Follow Steps 1 and 2. When the vinegar has reduced slightly, add the water, turmeric, and chile powder and bring to a boil. Reduce heat to a simmer and cook until the sauce has thickened. With this style, I prefer to keep the limes in the sauce without grinding them down. Store in an airtight container.