Recipe: Lime Pickle

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  • 6 - 8 preserved limes (quartered, salted and preserved for a month in an air-tight jar)
  • 2 tbspns toasted black mustard seed, crushed
  • 2 tbspns chilli
  • 2 cup raisins or sultanas
  • 1 cup sugar
  • 4 - 6 cloves garlic
  • 1 large piece ginger, peeled
  • 2 cups apple cider vinegar


  • Prepare the limes first by cutting them into quarters and salting them.
  • Let them sit covered in a jar, preferably in the sun.
  • This will soften them and remove the bitter taste of the lime skin.
  • (Putting it in the sun will speed up the process of preserving them).
  • Season the limes with the toasted black mustard seed, the chilli, garlic, ginger, sugar and raisins or sultanas to sweeten.
  • Blend to a fine paste with the apple cider vinegar, then place in a saucepan, bring it to the boil, cover and simmer the mixture, stirring occasionally, for 45 minutes. (Don 't forget to stir it as it can stick to the bottom quite easily).
  • Bottle in clean, air-tight jars while the chutney is still hot.


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