Hot Lime Pickle



  • 25 limes cut into wedges
  • 150g Salt
  • 50g Fenugreek powder
  • 50g Mustard powder
  • 150g Chili powder
  • 1 tbsp. Turmeric
  • 600ml Mustard oil
  • 1 tsp. Asafoetida
  • 25g Yellow mustard seeds, crushed


  • Step 1: Place the limes in a large sterilized jar or bowl add the salt and mix well, cover and place in a warm place for 1 to 2 weeks until they become soft and dull brown in colour. 
  • Step 2: When the salted limes are ready mix together the fenugreek, mustard, chili and turmeric powders and and add to the limes, cover and leave to rest in a warm place for a further 2-3 days.
  • Step 3: Now take a large pan and heat the oil, add the asafoetida and mustard seeds, stirring all the time. After a couple of minutes pour the spiced and salted limes in to the pan and stir well, as soon as all the limes are coated turn the heat off and allow everything to cool. Once the whole lot has cooled down pour it all into a sterilized jar and seal. Leave it for about a week before serving.

OK it’s not the fastest recipe on this website, but it is definitely worth it.

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