Fermented Lime Pickle
This pickle is an essential component of an Indian banquet, but will also make a meal of simple dal and rice. With two slow fermentation stages, this recipe takes six weeks from start to finish. We like to make it in large batches in winter when limes are abundant, so we have a jar in the fridge at all times. It also makes a great gift for any curry-loving mates.
Fills 4 x 30 ml (10 fl oz) jars.
Ingredients 13
First Ferment
500 g lime, unwaxed
60 g fine salt
1 tbsp ground turmeric
30 g apple cider vinegar
Second Ferment
2 tbsp brown mustard seeds
1 tbsp fenugreek seeds
1 tsp asafoetida
1 tsp coriander seeds
1 1⁄2 tsp cumin seeds
1 tsp Kashmiri chilli powder
50 g olive oil
150 g water
130 g coconut sugar
20 g apple cider vinegar
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Method 8
Top and tail the . Cut each lime into eight wedges lengthways, then cut each length in half and put them in a large bowl.
Combine the , and in a separate bowl and mix to make a slurry. Pour the slurry over the , then toss with your hands to ensure it is well distributed.
Put the in a large jar with a wide opening, cover with clean muslin (cheesecloth) or a tea towel (dish towel) and secure. Set aside for 4 weeks, muddling the limes for a minute or two every day to soften the skins. The sour smell of the citrus will start to become more pungent as it ferments.
Once the skins have softened, prepare the second ferment. Combine and finely grind the , , , , and using a mortar and pestle or spice grinder.
Warm the in a small saucepan over a low heat. Stir in the ground spices and , then remove the pan from the heat and set aside to infuse for 10 minutes.
Combine the , and vinegar in a separate small saucepan over a medium heat. Cook for a few minutes, stirring until the sugar is dissolved. Slowly pour the sugar mixture into the spice-infused , whisking as you go.
Set aside to cool, then pour it into the jar with the and mix well. Use a spatula to scrape down the side of the jar, ensuring that all the limes and spices are contained within the liquid. Cover once more with clean muslin or a tea towel. Keep the limes in the jar for another 2 weeks, stirring daily.
Sterilise your jars (see my tips). Spoon the lime pickle into the jars and seal. Store the unopened jars in the pantry for up to 1 year. Refrigerate after opening and use within 6 months.
Urbanstead's tips
Asafoetida is the dried gum of a variety of giant fennel. It has a strong pungent smell that really adds to this pickle. That same pungency can contaminate other spices it’s stored alongside, so make sure you keep it in an airtight container. Asafoetida is great for people who can’t eat onion and garlic, as it adds a similar depth of flavour to dishes.
I use a flat-ended rolling pin to muddle the limes during the first ferment, to soften the skins, or use a pestle if you have one. You’ll need a large jar with a wide opening – wide enough to get your chosen muddling stick well in there.
To sterilise your jars, preheat the oven to 120°C (250°F). Wash them in hot soapy water and rinse thoroughly, then place them in the oven for 20 minutes. Make sure your jars are completely dry and still warm when you fill them.
