Traditionally, lime pickle is spiced and salted, then left in the sun to mature for several weeks, but our express version has the same delicious hot and tangy characteristics. It’s a great condiment to serve with poppadoms, or on the side of any curry to give a really intense boost of fantastic Indian flavour!

LIME PICKLE SPICES (1 portion = 2 tbsp): brown MUSTARD, cumin, fennel, nigella, chilli, yellow MUSTARD, turmeric, paprika, fenugreek, coriander

May contain CELERY and SESAME. Allergens are listed in CAPITALS

Lime PIckle Recipe:

You Need: 

• 1 very small onion - finely chopped
• 1 chilli (any colour) - finely chopped (seeds removed if you prefer less heat)
• 2 limes - peeled (discarding any white pith) then cut the peel into small bite-size pieces and halve the limes for juicing
• 1 tsp sugar

Method:

• Simmer the lime peel with ½ tsp salt in 150ml water in a small covered pan for 20 minutes or until soft and lighter in colour (adding an extra splash of water if necessary). Strain and leave to one side (discarding the liquid)                
• Blend the onion with the juice of the limes, the sugar and ½ tsp salt to a smooth paste (adding a splash of water if necessary)                
• Cook the paste, chilli, strained lime peel and LIME PICKLE SPICES in 4 tbsp oil, stirring regularly, for 15 minutes or until nearly all the liquid has evaporated, the chilli is lighter in colour and a spoon stirred through the centre leaves a trail