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Lime pickle recipe

Lime pickle recipe

79 ratings

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  • Serves 10
  • 5mins to prepare and 5mins to cook, plus 6 days storing
  • 36 calories / serving
  • Healthy
  • Vegetarian
  • Dairy-free


  • 3 tbsp olive oil
  • 1tsp mustard seeds
  • 4 cloves garlic, crushed
  • 3cm (1in) fresh ginger, peeled and chopped
  • 1tsp ground fenugreek
  • 1tsp ground turmeric
  • 1tsp chilli powder
  • 4 limes, cut into eighths
  • 200ml (7floz) white wine vinegar
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    4g 5%
  • Saturates

    1g 3%
  • Sugars

    0g 0%
  • Salt

    trace 0%

of the reference intake
Carbohydrate 0.5g Protein 0.4g Fibre 1g


  1. Heat the oil in a small pan and fry the mustard seeds until they start to ‘pop'. Add the garlic and ginger and stir-fry for 1 minute before adding the remaining spices. Cook for further 2 minutes.
  2. Stir in the limes, remove from the heat and add the vinegar. Mix well, then pour into a glass jar. When cool, seal the jar and place it somewhere warm for 4-6 days, shaking it daily. (Keep for 2 weeks in the fridge).

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