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Home » Chutney and Relish » Easy Homemade Lime Pickle Recipe

Easy Homemade Lime Pickle Recipe

Author: Karon Grieve Published : January 2021

Recipe
homemade lime pickle pin image

Citrus fruits are in season during the winter months so make the most of luscious limes by making this hot and spicy delicious easy homemade lime pickle that really packs a punch of flavour and will make any curry sing.

homemade lime pickle in bowl with popadoms

Homemade lime pickle

No curry is complete without a couple of super tasty pickles and chutneys on the side and this homemade Indian lime pickle will tickle your taste buds and have you diving into the jar for more.

Other goodies to have with a curry include my homemade raita, that lusciously cooling yogurt dip/sauce.

In fact, you might even want to make your own curry from scratch too so take a look at my homemade curry spice blend recipe.

curry with pickle on the side

Homemade pickles

Homemade pickles date back centuries in India although the word ‘pickle’ itself comes from the Dutch word pekel meaning brine.

Achar is another word used for these pickles in India but strangly it comes from Persia where it is defined as ‘powdered or salted meats, pickles or fruits preserved in salt, sugar, honey or syrup’.

fresh limes
spices for pickle

Ingredients for homemade lime pickle

  • limes
  • salt
  • brown sugar
  • rapeseed oil/vegetable oil
  • The seed mix – cumin seeds, fennel seeds, coriander seeds, mustard seeds, fenugreek.
  • The spice mix – garam masala, chilli powder, nigella seeds

The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.

salting the limes
crushing spices
mixing the spice paste into limes
limes soaked in the spice mix

How to make homemade lime pickle

This Indian lime pickle recipe is all about time. Not a greatb deal of effort on your part but a bit of time is involved.

First chop up limes and put in bowl with salt and leave overnight covered with a tea towel.

Dry roast the seed mix in a dry frying pan for a minute till just fragrant and aromatic. Tip them out of the pan immediately to stop them cooking or they will burn.

Grind the spice seeds in a pestle and mortar/coffee grinder.

Mix the ground spice seeds and the powdered spices in a frying pan with the oil to form a paste and stir in the sugar. Let this cool thoroughly.

Add this paste to the limes that have been basking in salt overnight. Mix through with the released juices and salty brine.

Pack this into sterilised jars and set on windowsil in sunlight for a week. Then tip all contents into food processor and pulse just to break down the lime peel into small pieces.

Spoon into sterilised jars and leave for another week to mature before using. This will improve over a few weeks.

jars of lime pickle

How long will lime pickles keep?

This lime pickle will keep for up to a year in a cool dark place. Once opened store it in the fridge and just keep covering the top of the pickle with a little oil to seal it from air (even though it will be in a lidded jar of course) and it will keep for almost a year.

Please Note – We do not usually do water bath or other canning methods here in the UK. Our preserves keep perfectly well without this.

lime pickle stirred into bowl of rice

How to use lime pickle

Don’t just confine this fiery Indian pickle to the side of a plate of curry, oh no, it is worth way more action than that.

Traditionally a little lime pickle is stirred into plain rice to liven it up.

Add some lime pickle to homemade mayonnaise (here is my recipe for fool proof homemade mayonnaise) for an extra hot and tangy flavour that goes great with chicken.

You can add a little homemade lime pickle to plain Greek yoghurt to make the most amazingly tasty yet simple dip.

Or stir it into soups and stews for an extra kick of flavour.

This is a hot lime pickle recipe so remember a little goes a long way!

larder links

Looking for more super easy chutney and relish recipes to try? Then check these out before you go;

Spiced apricot and almond chutney

Super zingy pineapple chutney

Classic mango and peach chutney

Rhubarb and raisin relish

Spiced plum chutney

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
homemade lime pickle in bowl with popadoms

Homemade Lime Pickle

Karon Grieve
From curries to dips, this homemade llime pickle willadd a real kick of flavour to all sorts of dishes.
3.70 from 10 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 20 minutes mins
Cook Time 3 minutes mins
Total Time 23 minutes mins
Course condiments
Cuisine Indian
Servings 30 servings
Calories 50 kcal

Ingredients
 

  • 500 g limes (8 limes)
  • 100 g salt
  • 2 tsp cumin seeds
  • 2 tsp fennel seeds
  • 2 tsp coriander seeds
  • 1 tsp mustard seeds
  • 1 tsp fenugreek
  • 1 tbsp garam masala powder
  • 1 tsp chilli powder
  • 1 tsp nigella seeds
  • 100 ml vegetable oil
  • 100 g brown sugar

Instructions
 

  • chop limes into eigths and place in a bowl with the salt and leave covered with a tea towel overnight for the salt to draw out the juices
  • Heat the cumin, coriander, fenugreek, fennel and mustard seeds in a dry pan for about 1 minute till aromatic then tip out of pan immediately to stop cooking. Crush them in either a mortar and pestle or coffee grinder
  • Heat the oil in pan and add the ground seeds and all other spices and stir to form a paste and add the sugar too. Leave this to cool completely.
  • Add to the limes and mix thoroughly along with the brine/juices from the limes.
  • pack into sterilised jars cover with lids and leave on windowsil for a week
  • Tip the contents of jars into food processor and pulse to break up the pickle still further then pack into sterilised jars and leave for another week.

Video

Notes

This recipe makes 4 x 200g jars of lime pickle.
This will last for up to a year, once opened store in the fridge.
Use your homemade lime pickle with curries, stirred into yoghurt as a dip and on sandwiches etc.
This is Hot stuff!!!

Nutrition

Calories: 50kcalCarbohydrates: 5gProtein: 1gFat: 4gSaturated Fat: 3gSodium: 1295mgPotassium: 29mgFiber: 1gSugar: 4gVitamin A: 30IUVitamin C: 5mgCalcium: 13mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Chutney and Relish

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Comments

  1. Luis @Cooking Wok says

    June 7, 2021 at 6:25 am

    Hi,
    This is fantastic post with good recipe and instruction. Thank you for share this with us.

    Reply
    • Karon Grieve says

      June 7, 2021 at 11:45 am

      Glad you like the recipe
      K

      Reply
  2. DeeG says

    July 24, 2021 at 7:00 pm

    In step 5, for how long do you leave it on the windowsill?

    Reply
    • Karon Grieve says

      July 26, 2021 at 10:55 am

      Hi Dee
      I put it in the blog post itself that it stands for a week on windowsill. Thanks for pointing out that I forgot to put it in the recipe card at the bottom. will fix that now.
      K

      Reply
  3. Ken says

    September 11, 2021 at 2:43 am

    1 star
    So much salt makes the final result inedible.

    Reply
    • Karon Grieve says

      September 11, 2021 at 3:12 pm

      What a shame for you I haven’t had this issue
      K

      Reply
      • Graeme says

        January 13, 2022 at 7:04 pm

        5 stars
        Not too salty for me, just hot and delicious

        Reply
        • Karon Grieve says

          January 18, 2022 at 8:17 am

          Hi Graeme
          Glad you like this one so much.
          K

          Reply
  4. Ale says

    April 6, 2023 at 6:58 am

    4 stars
    Doesn’t say how long to cook after the sugar is added.
    Also when left to cool, this creates a crusty sugar spice pie in the pan, any tips?…as this was quite tricky to break up.

    Reply
    • Karon Grieve says

      April 10, 2023 at 10:57 am

      Hi Ale
      I don’t give a time as I just say stir till it forms a paste. Sorry you had sugar stuck in pan, never had this issue myself.
      K

      Reply
  5. Alexandria Scott Kling says

    June 18, 2023 at 8:34 am

    5 stars
    love it ,thanks soo much.Had to reduce the sugar because I cook for a diabetic.
    next time I make it,I’ll do less,it went like snow off a dike!.I worry about the carbs!!

    Reply
    • Karon Grieve says

      June 22, 2023 at 12:18 pm

      Hi Alexandra
      Glad the recipe was so popular
      K

      Reply
  6. Melanie. says

    September 1, 2023 at 12:53 pm

    Hi,

    Would this recipe work just as well if using lemons?

    Thank you.

    Reply
    • Karon Grieve says

      September 11, 2023 at 10:22 am

      Hi Melanie
      I guess it would, lime pickle is the traditional one found in India, never tried making a lemon one myself.
      K

      Reply
      • Melanie says

        September 21, 2023 at 3:04 pm

        Hi,

        Thank you for your reply. The lemon pickle recipes I’ve read are quite time consuming so I’ll give your recipe a go with lemons – I’m making a lime pickle too.

        Much appreciated. Melanie.

        Reply
        • Karon Grieve says

          September 22, 2023 at 9:55 am

          Hi Melanie
          Hope it works with the lemon, let me know.
          K

          Reply
  7. Sandra says

    July 8, 2024 at 12:10 pm

    How long to cook the oil and seeds ect I don’t want to burn them

    Reply
    • Karon Grieve says

      July 9, 2024 at 11:40 am

      Hi Sandra
      As it says in the recipe you are really just adding these together in pan to form a paste, soon as it comes together remove from heat. Hope this helps.
      K

      Reply
  8. Faye says

    February 7, 2025 at 5:15 am

    I have made the lime pickle and have placed it on the windowsill. I live in Australia where it’s 30° Celsius during the day. Will it go off in that heat? Also once I’ve pulsed it should it be kept in the refrigerator?

    Reply
    • Karon Grieve says

      February 12, 2025 at 4:35 pm

      Hi Faye
      I would maybe not have it on windowsil since it is so warm where you are. No you don’t put it in fridge after pulsing just on shelf for another week to mature.
      K

      Reply
3.70 from 10 votes (6 ratings without comment)

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