Lime pickle adds a sharp, salty, spicy condiment lane to the site, with clear ties to Fiji Indian meals and curry pages. The upgraded version gives readers better serving ideas and a cleaner route into related roti, dhal, and curry recipes.
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Lime pickle adds a sharp, salty, spicy condiment lane to the site, with clear ties to Fiji Indian meals and curry pages. The upgraded version gives readers better serving ideas and a cleaner route into related roti, dhal, and curry recipes.
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Ingredients
- 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
- Dress the salad close to serving time when possible.
Steps
- Cut the limes into quarters and place them in a large, non-reactive bowl.
- 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.
- After 2 days, the limes should be soft and have released some of their juices. Drain the limes, reserving the liquid.
- 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.
- In a food processor or blender, combine the toasted spices, turmeric, oil, vinegar, and reserved lime juice. Process until the mixture is well combined.
- Transfer the pickling mixture to a large jar or container. Add the drained limes to the jar and mix well to coat them evenly.
- Cover the jar and let it sit at room temperature for at least 2 weeks, or up to 1 month, before serving.
- Serve the lime pickle as a condiment with your favorite Indian dishes. Enjoy!
Nutrition
This page includes a per-serving nutrition table below the main content so readers can scan calories, macros, and key nutrition details without leaving the recipe.
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Tips And Substitutions
Helpful tips
- Read the full method once before cooking so the timing and texture make sense.
- Taste and adjust salt, acidity, coconut richness, or heat near the end instead of at the start.
- Serve the dish while the main texture is still at its best, especially for seafood, greens, and coconut sauces.
Substitutions and variations
- Use the closest fresh local ingredient when the exact island ingredient is difficult to find.
- Coconut milk can usually be made richer with coconut cream or lighter with a little water.
- Keep chilli optional when cooking for a mixed table, then serve extra heat on the side.
Serve It With
These recipes pair naturally with this page and give readers a better path into the rest of the archive.
FAQ
Can I make this recipe ahead?
You can usually prep the ingredients ahead, but the final cooking or dressing step is best done close to serving.
What should I serve with it?
Rice, root crops, coconut sides, seafood, salads, or another Pacific recipe from the cluster links all work well.
Can I adjust the coconut flavor?
Yes. Use coconut cream for a richer finish or a lighter coconut milk when you want the dish less heavy.
About This Version
This page was selected for a revenue upgrade because Search Console already showed reader demand, so the layout now gives visitors a stronger recipe path and better links into related Pacific dishes.
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Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 335 kcal |
| Fat | 2.4 g |
| Saturated Fat | 0.4 g |
| Carbohydrates | 7.1 g |
| Protein | 72 g |
| Sodium | 5029.8 mg |
| Cholesterol | 15 mg |
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