From lime pickle.com.

I have to thank my good friend Prashant and his father for introducing me to the art of making Indian pickles and especially this lime pickle recipe. It takes 5 weeks to make and is a simple lime pickle recipe to follow. The lime pickle produced is one of the best I’ve tasted!

Changing the traditional lime pickle recipe to your taste

Before we start making the lime pickle recipe, there are two easy changes we can make that alter the taste and texture of pickle so it more to your taste.

They are both simple changes to the lime pickle recipe.

Changing the lime pickle recipe to produce a softer textured pickle

One of the first things you do when making this lime pickle recipe is to cut the limes up. The smaller you cut the pieces of lime, the softer the skin of the limes become.

The taste doesn’t changes particularly, but the texture of the lime pickle does!

So if you want a softer textured lime pickle, cut the limes into smaller pieces. (Sixteen pieces). Otherwise, cut the limes into eight pieces for a chunkier lime pickle.

Either works well with this lime pickle recipe.

Altering the lime pickle recipe to change the hotness of the finished pickle

Change the degree of hotness of the finished pickle by varying the amount of chilli powder prescribed by the lime pickle recipe. The 10 tablespoons of chilli powder makes the Lime Pickle quite hot.

Try using 5 tablespoons to start with for a nice tangy and spicy Lime Pickle and then add to taste.

You can also make the lime pickle recipe seriously hot by increasing the amount of chilli powder beyond the 10 tablespoons!

Again, all amounts work well with the lime pickle recipe dependant on your taste!

The equipment needed to make Lime Pickle Recipe

You will need a resealable container in which to make the Lime Pickle. I prefer to use the large glass pickling jars which are readily available. Failing that, you can use a plastic food container as long as it has a resealable lid.

Ingredients:-

• 16 Limes
• 5 Tbsp salt
• 3 tsp turmeric
• 1 Tbsp white vinegar
• 250 grams skinless split mustard (slightly crushed)
• 50 grams crushed fenugreek seeds
• 5 to 10 tablespoons red chilli powder. (See ‘Two things to consider’ above)
• 1 teaspoon asafoeteida powder
• 1 and 1/2 cups vegetable oil
• 1/2 cup mustard oil (or substitute with vegetable oil)

Method:-

• When making this Lime Pickle recipe, note that setting aside should be at a comfortable room temperature, not cold.
• If you can, put the lime pickle in a room where it will catch the sunlight or is near a radiator. This lime pickle recipe can be made all year round!
• Cut limes into small pieces or quarters. (See ‘Two things to consider’ above)
• Add salt, turmeric and white vinegar.
• Stir well making sure that every piece of Lime is covered.
• Then set aside in your storage jar.

Stir the marinade every alternate day for 4 weeks or longer until the pieces of Lime are quite soft and tender. Remember to seal the container when you have finished!

• After 4 weeks, add the crushed mustard, fenugreek, asafoeteida, red chilli powder, vegetable and mustard oil.
• Mix well and store in a glass or plastic jar for 1 additional week before using the Lime Pickle.