Lime Pickle Recipe (The Pacific Island Way)


  • 10 small limes, washed and dried
  • 1/2 cup of salt
  • 1 tablespoon of mustard seeds
  • 1 tablespoon of fenugreek seeds
  • 1 tablespoon of fennel seeds
  • 1 tablespoon of cumin seeds
  • 1 tablespoon of black peppercorns
  • 2 teaspoons of ground turmeric
  • 1/4 cup of vegetable oil
  • 1/4 cup of white vinegar


  1. Cut the limes into quarters and place them in a large, non-reactive bowl.
  2. Add the salt to the bowl and mix well. Cover the bowl with plastic wrap and let it sit at room temperature for 2 days.
  3. After 2 days, the limes should be soft and have released some of their juices. Drain the limes, reserving the liquid.
  4. In a small, dry skillet, toast the mustard seeds, fenugreek seeds, fennel seeds, cumin seeds, and black peppercorns over medium-low heat until fragrant, about 2 minutes.
  5. In a food processor or blender, combine the toasted spices, turmeric, oil, vinegar, and reserved lime juice. Process until the mixture is well combined.
  6. Transfer the pickling mixture to a large jar or container. Add the drained limes to the jar and mix well to coat them evenly.
  7. Cover the jar and let it sit at room temperature for at least 2 weeks, or up to 1 month, before serving.
  8. Serve the lime pickle as a condiment with your favorite Indian dishes. Enjoy!


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