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Lime Pickle With Lemon Grass


Medium limes sliced
Coarse salt
2 tsp
1 cup
Fresh green chillies – chopped
4 small
Chilli powder
2 tsp
Grated fresh ginger
1 tbsp
Garlic cloves – crushed
Freshly chopped lemon grass
1 tbsp
Yellow mustard seeds
1 tsp
White wine vinegar
2 cups

This is an Indian-style pickle: serve with curries. Can be stored in fridge for 2 months. Combine limes and salt in large glass bowl, cover and stand overnight. Rinse limes under cold water, drain. Heat oil in large saucepan, add chillies, chilli powder, ginger, garlic, lemon grass and mustard seeds, stir over medium heat for 2 minutes.

Stir in limes and vinegar, stir over medium heat for 10 minutes. Pour pickle into hot sterilized jars. Seal when cold.

Store for a week before using.

Makes about 5 cups.