When I walked into a food store a week ago, I saw these beautiful limes, and when I saw the price my mouth fell open because lime, which sold for Rs. 400 a kilo in October, was only Rs. 60 a kilo. I immediately selected bright yellow ones without any blemish and decided to try this lime pickle. My mother-in-law had collected recipes from all those who visited her, but she hadn’t tried out any of those. I found this curious lime pickle recipe which boiled the limes instead of the traditional method of soaking them in brine for a couple of weeks (like this Sweet and Sour Lime Pickle I had posted earlier). I had to standardise this recipe as amounts of spices and sugar were not mentioned. Even the use of green chillies was marked in the margin. To my, and my family’s, delight it tasted absolutely divine 🙂
Lime juice contains 31mg of vitamin C per 100g, but here the whole lime is used; therefore, the vitamin C contribution may be slightly lower than the estimated amount. The sugar and the oil may add a very small amount of calories per serving as it is only a pickle and not a side dish. This is a very quick and easy to make pickle which can be consumed in just 2 days.
- 750g or about 20 Limes
- 1 C Sugar or more to taste
- ½ tsp Mustard Seeds
- 3 T Chilli Powder
- ½ tsp Cumin Powder
- 1 tsp Turmeric Powder
- 8 Green Chillies, deseeded (optional)
- 1 T Salt
- ¼ C Vegetable Oil
- 11/2 C Water
- Wash the limes and cook them in 1 cup of water for 10-15 minutes or till the surface of the lime is soft to touch. Cool. Drain and refrigerate the water for other recipes.
- Cut each lime into 8 pieces.
- Heat the oil in a kadai or wok.
- Add the mustard seeds. When they crackle, lower heat.
- Add the lime, green chillies (optional), chilli powder, cumin powder, turmeric powder, sugar, and salt. Add half a cup of water to dissolve the sugar.
- Cook on low heat till the sugar is completely dissolved. Cool and bottle.
- Store in the refrigerator.
- If you wish to have spicy hot pickle, you can add the green chillies. But even without the chillies the pickle has a punchy flavour.
- If the lime is overcooked, the cooking water will be bitter, but you can use it as a souring agent in other recipes.
- The shelf life of this pickle is brief. Therefore refrigeration is a must.
- I use Kashmiri chilli powder for its mild flavour and glorious colour.
- I use sunflower oil supplemented with rice bran oil for its cholesterol-lowering properties and neutral flavour.