Sticky Lime Pickle
This lime pickle is a very sweet tangy preserve for you to enjoy as a side with your meals.
Prep Time3 d
Cook Time2 hrs 30 mins
Resting Time10 d
Servings: 1 bottle
- 20 nos Fresh Limes Cut into small pieces and seeds removed
- ½ cup Salt to taste
- ¾ cup Vinegar
- 1 cup Sugar
- ½ cup Red Chilli Powder
- 1 pod Garlic finely chopped
- 1 inch Ginger finely chopped
Cut each lime into wedges and then further each wedge into halves.
Deseed them and place the pieces into a plastic bowl with enough weight on top for almost 2-3 days.
Give it a mix everyday.
Keep the extracted juice to use at a later stage in the preparation.
In a vessel mix together vinegar, sugar and chilli powder. Adjust according to your preference.
Next add the lime pieces and stir properly.
Boil on a low flame until the skin softens. This step is very crucial in making this pickle and cannot be ignored.
Now add the garlic-ginger and the reserved juice from the limes.
Taste it and add more sugar if necessary.
Let it cook further until well caramelised.
Cool, bottle and keep aside to mature.
- The lime pieces can be kept under weight also in a glass or ceramic bowl but never in a metal bowl as it can cause a reaction.
- You can also use lemons to make this recipe.
- Store it in sterilized containers.
- I prefer using Kashmiri chilli powder for this recipe as it gives the pickle a nice red colour but isn't too spicy.
- The ready pickle could be stored outside in normal room temperature or refrigerated up to months.