Lime Pickle
- Eshana Suleman
- Jul 28, 2015
- 2 min read
This is a recipe that my great, great granny used and is still being used today… I have made a variation to the sweet/sour recipe…
Ingredients:
2 to 3 kgs limes
1kg chilli powder
2 tablespoons turmeric powder
200g rough salt
2 litres freshly squeezed lemon juice
3 balls of garlic
20 green chillies
METHOD:
Wash and dry the limes. Slit them cross ways but do not cut through.
Add the chilli powder, turmeric powder and salt in a bowl and mix with a little oil and lemon juice to make a very thick paste to stuff the limes. It can be stuffed dry with just a mixture of chilli powder and salt (that’s how my granny did it) but I prefer making a thick paste as it is easier to stuff the limes.
Stuff this mixture in each lime and place in a pickle jar. Peel the garlic and drop whole cloves of garlic and whole green chillies between the stuffed limes. Press all the limes in tightly and leave overnight. DO NOT add the lemon juice.
Press the lemons down again the next day and fill halfway with lemon juice.
Press down again on the 2nd day and now cover the lemons with the juice by an inch.
Leave to ‘soak’ for 2 weeks, making sure to press the limes down every 2 days, making sure the lemon juice covers the limes by at least an inch.
After 2 weeks add ½ cup cooking oil to cover the top. It is ready to eat after a month….
Sweet/Sour variation: Add 3 cups sugar to the mix and follow recipe as above….
Chilli variation: Liquidise 1 kg fresh red chillies and make a paste with turmeric, sugar and salt and follow as above. This is an absolutely delicious variation….
I make my mango pickle (with baby mangoes) exactly the same
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