Lime Pickle

Lime Pickle

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Calories: 856


  • 20 Whole limes
  • 20 Green chillis
  • 6 Tbs Coarse rock salt
  • 4 Bay leaves crumbled
  • 6 oz Fresh root ginger peeled and cut into thin matchstick shapes
  • 10 floz Lime juice


  • Wash the limes in cold water and dry on kitchen towels. Make four cuts through the limes to quarter them to within 1/2 cm (1/4 in) of the bottom. Remove the pips (stones).
  • Slit the chillis lengthways and scrape out the seeds, leaving the chillis whole with their stalks.
  • Arrange a layer of limes on the bottom of a large pickling jar. Sprinkle with salt and crumbled bay leaves. Add 2 or 3 chillis and about 2 tablespoons of the ginger. Repeat these layers until all the ingredients, except half the salt, are used up. Pour over the lime juice and give the jar a good shake to settle the contents.
  • Cover the mouth of the jar with a clean cloth and tie in place with string. Put the jar in a sunny place for at least 6 days, adding half a tablespoon of the remaining salt each day. Shake the jar at least twice a day. Each night, put the jar in a dry place in the kitchen. Be sure to turn the jar each day so that all sides are exposed to the sun's rays.
  • After six days, keep the pickle on a shelf for 10 days. Cover with a lid and shake the jar every day. The pickle will be ready to eat after to days.


makes about 1 1/2 kg (3 pounds)
Calories: 856 kcal
Carbohydrates: 257 g
Protein: 14 g
Fat: 4g
Saturated Fat: 1 g
Sodium: 44911 mg
Potassium: 2429 mg
Fiber: 72 g
Sugar: 61 g
Vitamin A: 843 IU
Vitamin C: 595 mg
Calcium: 540 mg
Iron: 10 mg
Cuisine Indian
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