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Sticky Lime Pickle

Vania Cotta
This lime pickle is a very sweet tangy preserve for you to enjoy as a side with your meals.
Prep Time 3 d
Cook Time 2 hrs 30 mins
Resting Time 10 d
Course Side Dish
Cuisine Indian
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.
Keyword homemade pickles, Lime pickle