indian lime pickle

limes2Let me start off by saying that this recipe is well-intentioned, but… uh… a little non-authentic. Being of British birth and Australian upbringing, I am much better versed in making orange marmalade than lime pickle, though I have eaten enough of the latter to sink a small dinghy.

A few years ago, I dabbled in the creation of my own mango chutney, which was delicious but a little Westernised. This lime pickle is similar, if not the same; inspired by the cuisine that’s close to my heart but not naturally embedded in my brain.

gingersugarI decided to make lime pickle about three days ago, after being gifted with a bag of fresh limes by my lovely colleague, Joyce. One of the interesting things about being a food blogger is that people everywhere seem to ‘gift’ you with their superfluous produce, whether it be from their own gardens (Great! So far I’ve been given a lot of citrus, herbs, a couple of knobbly red peppers and some beautiful home-grown squash) or from their refrigerators (Not so good. As in, “…oh, I’ve got this half-finished bag of two-week-old slightly-decaying spinach left in my vegetable crisper. I’m not going to use it, would you like it for your blog?”).  As for the limes, well… as per usual, I excitedly carried them back to my office and squirreled them into my desk drawer.

When the end of the day arrived, I took my little bag of glistening green orbs and carried them home. Then I stared at them for about ten minutes before searching in my cupboard for some mustard seeds.

spicemont

From the archive of my brain, most lime pickles seem to contain four main ingredients: fresh limes (uh, yep), mustard seeds (brown or black seem to be used interchangeably), garlic and spices. I’ve tasted sickly sweet ones and acidic, hot varieties that burn at the back of your throat. Though all are great with a range of curries, naan bread and buckets of saffron rice, I do prefer the less sweet, more spicy versions with a lingering acidity and softened, tender chunks of lime peel.

jarstringThe version that I made today is based on a recipe by Alison Adams. It’s relatively simple, but requires a bit of time for the lime peel to cure in salt prior to cooking. The recipe itself contains the ingredients I listed above with additional fresh ginger, chilli, brown sugar and pungent, nutty mustard seed oil.

In a diversion from the recipe, I boiled the mixture down for about an hour (see, I told you I’m used to making marmalade) until it was glossy, fragrant and speckled with blackened mustard seeds. The lime peel still has resistance to the bite but melts upon chewing to release a fragrant, complex mouthful of slightly tart, spicy goodness. So good.

bowlmontThis pickle improves upon canning so if you can (no pun intended), leave it in a cool place in your house for a week to develop the flavours.

It tastes delicious with traditional (or non-traditional) Indian curries, rice and breads… or, if you’re a rule-breaker like me, slather it onto a piece of crusty French bread to enjoy with some great hard cheese.

picklelike

Indian Lime Pickle

Makes about 2 cups/500mL

  • 8 whole, fresh unwaxed limes
  • 1-2 tbsp salt (start with a little and add extra to ensure that your limes are thoroughly covered during the curing process)
  • 2 tbsp mustard seed oil
  • 2 tsp mustard seeds (I used yellow)
  • 3 garlic cloves
  • 2cm-piece fresh young ginger, scraped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1/2 – 1 tsp chilli powder, to taste
  • 250ml (1 cup) water
  • 125g (3/4 cup, lightly packed) brown sugar
  • 2 tbs white vinegar

Prepare your limes: Cut each lime into 8 wedges. Place in a large bowl and sprinkle with salt. Mix, cover and set aside in a cool, dry place for 2 days, stirring occasionally.

saltmont

To cook: Heat the mustard seed oil in a saucepan over medium heat. Add the mustard seeds and cook without stirring until the seeds start to pop (be careful here, as they jump). Finely chop or crush your ginger and garlic. Add these to the pot with the cumin, coriander and chilli powder. Cook, stirring, for 1 minute or until aromatic and lightly browned.

mustardmontAdd the water, sugar, vinegar and your salted lime mixture, including the juices that have collected in the bottom of the bowl (note: if you find the collected juice to be too salty, discard it and rinse your limes in some fresh water before tipping them into the pan. Taste as you go!).

Stir well, and bring to the boil. Immediately reduce the heat to low and simmer, stirring occasionally, for 45-60 minutes or until the mixture thickens and the lime peels soften considerably. The flesh will break down slightly and create a beautifully aromatic, glossy liquid. Taste and add more chilli, sugar or salt as required.

picklelsSterilise two 250-300mL jars. Whilst your pickle is still hot, fill the jars and seal them immediately. Invert for 5 minutes to ensure the lids seal properly. Leave the jars for 1 week before eating to develop the flavours.

limespoonNotes:

  • Choose unwaxed, heavy limes that are bright green and fragrant. These have the most juice and will add the most flavour to your pickle.
  • Mustard seed oil is a beautifully pungent, nutty and rich oil that tastes amazing when used to cook Indian food. Though this oil doesn’t rank as highly as coconut, olive or pure walnut oil in terms of nutritional content, it’s low in saturated fat and it does contain some heart healthy Omega 3.
  • Label, date and store this pickle in a cool place for up to 6 months. Once opened, it needs to be refrigerated but will keep fresh for about 2 months under normal conditions. I mean, if you don’t have a curry fiend living in your house. Or if you haven’t discovered how amazing this pickle tastes with cheese. Mm, cheese.
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86 responses

  1. Still lurking… LIMES! FREE!!!!!
    I am so jealous.
    We have a lime tree. This year we got… none, not a one, nil, nada, NOTHING
    sigh…

    • Janet! Hello lovely, how are you?? So sorry that your tree wasn’t fruitful this year (hopefully that means your harvest next year will be twice as good!). I’ve been so blessed in terms of gifted produce lately… apples, capsicums, squash, herbs. So nice, considering that I don’t even have a garden! Wish I could share a bottle of this pickle with you! x

    • Azita!! Far out. I just drank three-quarters of a bottle of red wine and I’m staring at your stuffed peppers post. I am sure that those peppers are moving (but… are they? Haha… love the animation, so great!). The lime pickle was so good. I can’t stop eating it! And the craft tags were really cheap, actually. About $2 from a store in the city. Really cute for gifts :) x

  2. In all my years in the kitchen I have never heard of pickled limes… I´m making this recipe very, very soon, sounds like my kind of thing! I´m into homemade everything right now, from liqueurs to canned peaches. This is a perfect project for the coming winter! I´m dying to see what this tastes like Laura!

    • Hi Paula! You are definitely in for a treat… pickled limes are so delicious. When you boil them long enough, their acidity turns to a complex kind of sweetness that is absolutely perfect as an accompaniment for curries, biryanis and other Indian specialties. Definitely try this recipe. It’s easy, beautiful and ideal for using up superfluous limes!

    • Ha! I love that description… lime pickle marmalade! (Sigh. I wish I was better at cooking authentic Indian food. But hey, this tastes so delicious I hardly even care!). Thanks so much for taking the time to comment x

      • Indian recipes have been “reinvented” so many times (devilled egg, mulligatawny soup), surely it’s time for the lime pickle marmalade. :-)

      • Hahahaha so TRUE! I didn’t think of that. I guess I’m carrying on a true British tradition of bastardizing Indian food ;) Like kedgeree. I love kedgeree!

  3. I recognise that jar!

    Funny, just yesterday my sister and I bought a jar of Indian Lime Pickle for my mum, at the Berry Farm in Margaret River. I had not even thought about making lime pickle (despite the abundance of free limes at this time of year).

    I also bought some yummy pear and strawberry cider…any ideas of what could be done with that?

    • E, you are ridiculously observant! Yep, it was the Poach Pear jar that I squirreled away from your apartment ages ago… after the Bad Santa night (with your amazing Hummingbird cake) if I remember rightly! Re the cider. Glad you guys had a fantastic time down South! Hm… definitely drink it in the company of good friends, with even better food (want to come over my place with Dea? Miss you!!) xx

    • Haha, thanks Greg! You and me both… I’ve never been to India so I’m not sure whether any of my local restaurants actually produce ‘authentic’ versions or Westernised ones! Lime pickle is actually delicious. When I was younger my dad always bought the jarred ‘Pataks’ lime pickle to eat with our curries at home and I think that this one is better. If you like curries with naan bread and condiments, give it a try! Awesome with additional raita :)

    • Thanks lovely! Definitely try the pickle if you’re a fan of Indian food. I love eating condiments on the side… it just seems to add a little bit of extra ‘zing’ and deliciousness to every bite. It’s easy to make, too. Especially if you’ve got a glut of limes. How are Izzy and Nando doing? I’ve been thinking of you guys! x

    • Thanks Jules… you are way too kind! Haha, I probably wouldn’t have thought to make it either, if I hadn’t grown up with a British curry fiend for a father! He loves lime pickle and always has a jar of ‘Pataks’ in the fridge. I do think mine tastes better. But then again, I’m not sure what a ‘traditional’ one is supposed to taste like so mine might just appeal to my marmalade-eating tastebuds :)

    • Thanks Johnny. Haha… yup, I’m glad it came through as legible. I was in a nice little wine bubble last night :) Re the salt, yep it’s a lot of salt. It was necessary for curing the limes though… it somehow permeates the skins, a bit like preserved lemons (I think the limes could’ve benefited from sitting in the salt for longer if I had time). Strangely enough the pickle itself doesn’t taste salty when it’s done. I think the spice, the acidity and the sugar are more dominant in the flavour profile. If you’re concerned though, you can reduce the salt to 1 tbsp but just ensure that the limes are fully covered for curing.

    • Definitely agree with you lovely. They’re so versatile… sweet but acidic, juicy and fragrant… I love them! I’ve also got another bag still sitting in my refrigerator – hm, what next? x

  4. I think limes and lemons are quite possibly the best food blogger gifts. Ever. You certainly did justice to your limes! Beautiful photos! (Sorry it took so long to visit – I’m a bit of a hermit blogger.) :)

    • Hello lovely Valerie. There is absolutely no need to apologise, I had no expectation that you’d have to visit my blog in return for me commenting on yours! I love your patch of the internet… your words, photographs and recipes are beautiful and I am so happy that you recently got the invite to join Martha’s Circle (whether you accepted it or not!). It’s valid recognition of a very talented blogger. Happy for yoU! And yes, I do agree that citrus fruits are wonderful blogger gifts! x

  5. I love it when neighbors stop by with bags full of unwanted citrus from their trees, or come back from Costco (an American abomination) with trays full of berries or some other ingredient they can’t use. It’s like Christmas morning all year round!

    This lime pickle looks absolutely amazing and, as much as I truly love Indian food, I have neve read like pickly! But, as soon as our limes are ready to pick (November, alas!) I will be making tia pickle. (Maybe sooner if I can find some organic limes…)

    I love the photos, Laura – I can taste them! And your tags are perfect! Thanks!

    • Haha, definitely agree re the Christmas reference. Though, abomination or not, I wish that neighbours arrived with trays of Costco berries at my house! Berries are so expensive here in Western Australia. In general, we don’t have the right climate for most of the year. Re pickles. Completely understand David! They’re an acquired taste, but I grew up with them (as a pickled English ex-pat) so I love them. Piccalilli (mustard pickle), Branston (strong-flavoured brown pickle) and tomato relish were always regulars in my sandwiches or in Ploughman’s lunch as a child. My dad just loved a pile of Branston with a pickled onion and cold meat. Indian pickles are like the English ones but even better, as they’re so complex in flavour. Hope you like it!! And thanks for the lovely encouragement. Your photos are waaaaay better than mine David-san!

  6. Laura, this is so inspiring. Your lime pickles turns out really great with a very nice color. I am eager to see how will you be using it but before that, I would just like to have a piece on its own :-)

    • Thanks Danny. I was a bit worried that they’d turn out looking duck-poo greenish brown but you’re right, it was all ok in the end! It’s really delicious… spicy, acidic, salty but sweet, with a bit of chilli heat. I haven’t tried my own pickle with curry yet (as I haven’t had time to make one… I only make curries at home if they’re completely from scratch which takes a whole afternoon) but I’d definitely serve it with naan, perhaps a Rogan Josh or Tikka Masala, some saffron rice and raita. And perhaps a tamarind or mango chutney if I was going to pickle out! :) It’s very much a British style of eating curries, I think. Different to Malaysia or Singapore.

      • Such great ideas! You are making me drooling.. :) Talking about curry, I would really like to cook my mom’s recipe soon and keep it here before it’s all forgotten.

      • Oh, please do Danny!!! I’d love to read (and make!) your mother’s curry recipe. I love Malaysian and Singaporean curries. Especially Nyonya style chicken curries. I’ll be looking out for the post!

    • It’s a pretty unique kind of pickle. It’s yummy but I think it’s probably an acquired taste if you’re not used to Indian-style pickles and chutneys. I love them so this one’s definitely a win for me. By the way, love the look of your key lime pie! I am so frustrated that we can’t buy key limes here!!

  7. Love love love the idea of eating this lime pickle with good bread and cheese! I grew up eating a great homemade lemon pickle and this recipe has inspired me to dig that up!

    PS: So glad to have found your blog (I really enjoyed reading the “About” section).

    • Helloooo! Thanks so much for visiting my little blogspace!! I’ve never tried lemon pickle, but it sounds delicious… hm, post the recipe when you find it? I always have heaps of lemons around! Looking forward to sharing more foodie adventures with you. Loved your blog also (and I was a law school drop-out… after three years, I was too scared that I couldn’t hack the career! So I feel a little bit of affinity with you. And a big chunk of admiration to top it off!) x

  8. I too would slather it upon a crusty bread with a little slice of cheese… I have never had anything like this before. Looking over the ingredients I can only imagine the flavor is wonderful.

    • It’s definitely great with cheese! I wish I could send you a jar… it’s very easy to make though, and once you become familiar with it I definitely think you’ll love it as an accompaniment to curries all year round! Thanks for taking the time to comment x

  9. I just wanted to follow you back here to thank you for being so kind on my site and I discover lime pickle. I’ve never heard of it but, I must say, it sounds really good. I need to make a batch and see what it’s like. It will be very much appreciated by my curry-lovin’ friends at Christmas. Thanks, Laura, for sharing your recipe. I need to find some mustard oil.

    • Oh, thanks so much for the comment John. I definitely didn’t expect you to follow me back… I purely wanted to express my own sentiment over seeing the amazing photographs and family recipes on your blog. I spent a bit more time reading after I commented… such an awesome archive. It’s a great tribute to your family and I can’t wait to try some of your mother’s recipes :) Regarding the pickle, it’s definitely something that’s more commonly eaten by the English with curries, as far as I can tell. It’s delicious though, a rather unique flavour… I hope your friends will enjoy it! I found my mustard seed oil at an international grocer. It’s fantastic, I’m already planning to cook from-scratch curries with it! Good luck with the oil hunt! Happy to be blogging friends with you!

  10. oh so many good things in this post! The pickle- (obviously) yum, yum, yum.
    Fresh limes given to you- soooo lucky. My two regular lime givers over the past ten years have now both found them selves without lime trees. I’m in mourning! What about MY limes?!
    And your tags- love them! I’ve been on the look out for something similar, any hints? They look beautiful.

    (ps. any luck with the starter? Are you still persisting? Do you want me to send you some?)

    • Brydie! I still have one more bag of limes in my refrigerator…. I’d send them to you if I thought they’d survive the distance but I’ve already kept them a little bit too long in the crisper compartment. Their green hue is fading :( I think they’ll become lime curd tomorrow night (so sorry that your lime givers have lost their trees. What happened?? Sad day!!).
      Re the tags, I bought them from a tiny store in Perth city called Tu. From memory they were only about $2.50 for 10! Their site is here but I’ve had a look through the giftware section and the tags don’t seem to be available online. Next time I go in, I’ll have a look and if there are any left I’ll let you know (happy to send you some! And my starter died. I need to start over. Do you think that starter would be ok via mail? Cos if so, YES! I’ll send lime curd and gift tags back in your direction!) xxx

  11. What a lovely looking pickle. And it’s great how you found something so wonderful to make with those gifted limes. I love lime pickle and always pile it on when eating Indian and now I know how to make it myself! Thanks so much xx

    • Aw, thanks lovely! It’s really easy to make, so if you like lime pickle already it’s a sure winner! I appreciate you taking the time to comment. Big fan of your work Charlie Louie! :) xx

    • Thanks lovely! It’s pretty good. Yep, delicious with most things… possibly not chocolate mousse but hey, I’d give it a try! I’m excited about trying your almond and coconut flour muffins. I have all the ingredients for a bit of a cook-up this weekend! xx

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    • Hello! Thanks for the kind words. The chutney is really delicious… it’s quite intense in flavour and there’s a good kick of chilli so you only need a little bit to enjoy it! :) I just took a look at your blog… great photography and recipes! I’m doing a vegan post this week actually – a friend of mine is moving to Europe for 6 months so I made her a raw vegan ‘cheesecake’ (mostly blended nuts and dates with some agave, cacao and vanilla bean) last night. I’ll definitely try some of your recipes.

  13. Yum!! Brings back memories of childhood where pickling mangoes and limes were a summer vacation activity. In south India lime pickle is eaten with rice and yogurt as the last course in feasts. They add a ton of oil,
    Salt, red chili powder and asafetida powder to the cut limes and store them in glass jars for several months.

    • Aw, I wish I had the pleasure of trying those lime pickles. I’ve eaten a few bottled supermarket ones but I’ve never eaten a homemade Indian pickle from someone who’s an authentic, traditional cook! I’m curious to try eating mine with rice and yoghurt now. It won’t be quite the same as the hot jarred pickles in south India but it still sounds delicious! Thanks for filling me in on the traditions :) x

  14. Oh, this! I am pinning this and making it just as soon as I can get my hands on some decent citrus. Lovely, thank you!

    • Oh, thanks so much Emily! I wish I could send you some of my citrus… my friends dropped off about six kilos last week and I’ve already made two huge batches of marmalade (I used three kilos of sugar, yikes!) and a Mexican feast (with as much lime as possible). Hm, via air mail? :)

  15. I now seriously want a sandwich filled this delish pickle recipe! I also like the notes you put at the end, and the advice on how to sterilise the jars. I thought the photos were amazing, and that those neat labels you have look cool too! It really gives a nice, homely sort of feel to a recipe when I see little touches like that. ^_^

    • It’s a really yummy pickle as long as you enjoy lime! I ate a big spoonful with some lamb Rogan Josh last week… absolutely divine with cucumber raita :) I do like labels. These ones were only about $2 for 10 from my local independent store. Thanks again for your lovely comment! xx

  16. I’d like to make this to go with my goat curry dinner tonight, but, just not enough time to skin a goat, buy a curry tree AND make a pickle is there, so if I just pop in, is there any chance you’ll have a jar with my name on it?

    • Oh hon! I am so, so sorry for reading this so late. I suppose your goat curry is well and truly consumed by now (I’ve never cooked goat myself, was it excellent?! I imagine it would’ve been if you made it!). I do have some pickle left so you are SO welcome to come over and raid the jar. In fact, I think a curry night between the two of us is well and truly overdue! Love you xx

    • Aw, thanks so much lovely! Nice to hear from you. Just took a look at your blog, it’s a wonderful archive of all things pickle and chutney! I’m just getting into the routine of making my own chutneys, pickles and other sweet preserves. It’s heaps of fun. Definitely looking forward to reading more of your work! xx

    • Hahahaa, aw thanks! I do like that word: amazeballs! I adore pickles also. This one’s actually become one of my favourites, as I love the combination of hot, sour and salty. I hope you get a chance to try this recipe. It’s awesome with curry and raita… mmmm! xx

    • Aw, I haven’t seen the lemon version Sam! Sounds good though. This lime pickle has fast become one of my favourites. Just the right amount of heat :) Thanks for the kind words! xx

  17. I was looking for an Indian lime pickle recipe and I couldn’t help but come here instead to see how you have made it! Funny how I said to myself,’I know Laura!’ You certainly got the hang of making Indian pickles and chutneys my dear! And after all that India and England has gone through together their cuisines have definitely interchanged. I love the sound of your lime pickle recipe and I will be making your version instead of all the others out there.
    I’ll let you know!
    X Debjani

    • Sorry for the very late reply to this Debjani! Ah, not sure how I missed it! Thanks for the kind words. Did the chutney work out in the end? I do love making pickles… a good Indian pickle far beats any others in my opinion. Hope that you are well beautiful! xx

  18. Hi Laura, I thought your lime pick recipe looked fabulous. I made 10x the recipe as I wanted a quantity. One HUGE problem. It tastes so incredibly salty, its inedible. I checked the quantities with great care. Very similar to a recipe I made last year, I looked back at that and found that it called for the limes to be thoroughly rinsed after being salted, to wash off the salt. That is possibly a critical omission in your recipe. Additionally, it was very runny and did not set up at all. I know this can happen with limes, due to the acidity, and some bicarb of soda can help this. Unfortunately I have had to throw out 24 jars and start again :(

    • Oh dear, sorry Richard! I have no idea how those issues happened with your pickle. I’ve made it exactly as this recipe specifies many times… I’ve even given jars to colleagues and they haven’t mentioned problems with the salt content or the consistency. As I use home grown limes, I’m guessing that they are slightly sweeter than shop-bought which may balance the salt content. However, I’ll adjust the salt content listed based on your feedback and encourage people to taste as they go (particularly if making the recipe in multiples). Again, I am sorry that you had to waste such a huge amount of fresh produce. Thanks for letting me know your results, I always welcome constructive feedback.

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  20. Hi just found this and I’d love to make it! In Bulgaria I haven’t found mustard oil but I do have mustard seeds. Is the oil vital to this recipe? Could I leave it out? Or use veg oil? I soooo want some of this! x

    • Hi Ellie! Thanks for the lovely comment – have a look in Asian food stores for mustard seed oil, but there’s no problem if you can’t find it – just add in some peanut oil or rice bran oil (same quantity). Vegetable oil should also be ok but it’ll be very different in terms of flavour as mustard seed oil has a nutty, slightly hot flavour. You can also add in a little bit of mustard powder alongside the neutral veg or peanut oil to compensate for the lack of mustard flavour if you like. Hope it works for you! x

  21. I came across your recipe after having bought a bag of limes on a whim in Aldi (they were cheap but I had nothing planned for what to do with them….)
    I love Indian style lime pickle, and chutneys generally (good old-fashioned British ones and Indian varieties) and have recently made a batch of apricot chutney and another of apricot and fig (the latter was to use up some fresh figs before they went off) so started searching out recipes…
    I came across your recipe and another at http://www.greatcurryrecipes.net/2011/04/29/an-amazing-indian-lime-pickle-recipe-that-blows-store-bought-away/
    Both look great, but I’m probably going to have to adjust down the ingredients as I don’t think I have 2kg of limes!!!
    I do have a pan large enough to make about 10kg of chutney though!!!
    I’m intrigued though…
    Why do you state this will only keep 8 months?
    Surely, the whole point of preserving methods (salting, pickling, chutneys, jams) is to preserve the fruit / veg ?
    I have made apple chutney in the past that has been good to eat 10 years later – admittedly, that was a very large batch making about 20 x 1litre jars plus 40 x half litre jars and I paid special attention to sterilising the jars / inverting the filled jars after filling to ensure a good seal…
    Pickles / chutneys / jams should be good to eat for ever (pretty much) until opened, then they have about a month unrefrigerated / 3 months refrigerated.
    That’s the whole point of preserving…
    Why do you suggest otherwise? Unless, of course, you don’t think it will stay in the jar that long as it will just be eaten…

    • Hey there, you make a very good point! To be honest, I have jars of this and various other pickles that I’ve opened and eaten a few years after I made them (as the flavours keep improving!). As long as you follow proper sterilisation/storage principles and make sure that the liquid is hot enough for a proper ‘seal’ to occur when canning, you should be able to store this pickle indefinitely. I just stated an eight month storage time as I was quite new to making preserves when I wrote this recipe (I actually had to re-read my recommendations as I had forgotten). I read various references during my writing process in regards to storage of pickles, some of which stated six months and others longer according to amounts of sugar/salt/other preserving agents in the mix. But in hindsight, by all means follow the sterilisation principles that you’re familiar with and store your pickle for as long as you desire :) Thanks for the feedback and happy preserving – I wish we had Aldi where I live (so cheap!)

  22. Hi :)

    I’m currently in the process of making a batch from the other recipe I looked at – more of a pickle than a chutney…

    At stage 1 at the moment (approaching 24 hrs of initial 2 day ‘steeping’ stage).

    Chopping 40+ limes and then peeling 40 cloves of garlic was great therapy last night after 3 manic days of software testing!

    I’m currently giving them a damned good stir every 8 hours along with salt & chilli then off out tomorrow to get the ingredients I don’t have for Stage 2 :)

    The apricot chutney was a result of another Aldi ‘offer’ they were 39p for a 400g punnet (approx. USD 0.6 / AUD 0.8 / EUR 0.6) and I couldn’t resist buying 10 of them!

    Preferring savoury things to sweet, I decided to make chutney rather than jam…

    I cook as therapy to relieve stress from my job – I took up baking cakes a couple of years ago to do that – there’s something very therapeutic about beating butter & sugar together! I don’t even like cake, but my work colleagues like it when I’ve had a ‘baking head’ on a Sunday and turn up in the office with a couple of my ‘experiments’ :) It’s not that often as I mostly work from home, so only tend to go into the office about once a month, so my baking days are sort of kept to that schedule :)

    Preserves are a whole different issue, as I don’t have to time my office days to coincide with how long they’ll last :)

    Chopping the ingredients is almost as therapeutic as beating sugar & butter, so I may be trying out more recipes, hunting down stuff on the web to fit whatever is on offer in Aldi :)

    Thanks for your reply – I’m definitely going to try yours as soon as I can get another batch of limes :)

    Cathy

  23. Stumbled across this looking for lime pickle recipes – it’s turned out brilliantly – I tweaked it to flavour to our tastes (we like more ginger/spice) and it’s fab! Definitely agree with tasting as you go, and tasting before you jar them – super super happy with the results on cheddar and a cracker!

    • Oh that is so fantastic to know!! Thanks Chow, I appreciate the feedback. I’m also a massive fan of spice – I think we’d get on well haha ;)
      Happy new year to you and yours!

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