Indian Lime Pickle 🇮🇳

I had a conversation with a lady recently about making preserves and was told that she's been doing it for 40 years!  It is satisfying and rewarding to use surplus fruits and vegetables throughout the year that would otherwise be wasted and turn them into delicious jars of jam, marmalade, chutney, relish and pickle.  It is a culinary adventure full of wisdom and knowhow to be acquired along the way.  This Indian lime pickle is packed with bold, tantalising flavour.  Perfect with dishes like my Patak's chicken korma, Indian potato & pea curry, Indian style mushroom rice, Chicken Saagwala, Beef Madras and Creamy cauliflower curry.  Look out for homegrown seedless, thin-skinned Persian or Tahitian limes which are best for this recipe.

Makes about 1 kg / 2lb 4oz of lime pickle

INGREDIENTS

• 1kg / 2lb 4oz Persian or Tahitian limes
• 5 tablespoons vegetable oil
• 2½ tablespoons sea salt
• 5 teaspoons black mustard seeds
• 8 garlic cloves, finely chopped
• 3 tablespoons finely chopped fresh ginger
• 5 teaspoons ground cumin
• 5 teaspoons ground coriander
• 1½ teaspoons chilli powder, or more, to taste
• 375g / 13oz brown sugar
• 5 tablespoons white vinegar
• 1½ cups water

METHOD

1. Wash 4-5 small glass jars and lids with hot soapy water.  Rinse well with hot water.  Sterilise by placing them onto a baking tray, then into a preheated 120°C/250°F oven for 20 minutes, or until it is dry and ready to be used. 
2. Wash and cut each lime into 8 wedges.  Place in a large non-metallic bowl.  Sprinkle with the salt.  Cover and set aside in a cool dry place, stirring occasionally, for 2 days.
3. Heat oil in a large saucepan over medium heat.  Add the mustard seeds and fry for 30 seconds or until the seeds begin to pop.
4. Add the garlic, ginger, cumin, coriander and chilli powder.  Cook, stirring for 1 minute or so until fragrant.
5. Stir in the lime mixture, sugar, vinegar and water.  Bring it to the boil.
6. Reduce heat to low and simmer, stirring occasionally for 40 minutes or until the mixture is thickened.
7. Spoon the pickle mixture immediately into the warm sterilised jar, filling right to the top.  Take care as the mixture is extremely hot.
8. Seal the jar with lid while the pickle mixture is hot.  Turn the jar upside down for 2 minutes, then invert and leave to cool.  When the lid 'pops' after a few minutes resulting in a little depression in the centre, you know your jar is airtight. 
9. Label and date jar.  Allow 1 week infusing time for the pickle to develop flavour before using. 
10. Store jars in a cool, dark place for up to 6 months.  Once opened, store in the refrigerator for up to 2 months.