Lime Oil Pickle Recipe

Name: Lime Oil Pickle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 salted limes (or preserved limes); 6 fresh red chili peppers; 6 fresh green chili peppers; 2 tablespoons black mustard seeds; 1 tablespoon cumin seed; 2 teaspoons fennel seeds; 2 teaspoons black cumin seeds; 2 teaspoons fenugreek seeds; 1/2 cup mustard or 1/2 cup peanut oil; 2 tablespoons sesame oil; 1 piece asafoetida powder, size of a peppercorn; 6 garlic cloves, sliced; 1 tablespoon finely grated fresh ginger; 1 stalk lemongrass or 2 slices lemon rind; 1 cinnamon stick; 1/2 cup vinegar; 1 teaspoon chili powder; 110 ml honey, to sweeten

Servings: persons

8 salted limes (or preserved limes)
6 fresh red chili peppers
6 fresh green chili peppers
2 tablespoons black mustard seeds
1 tablespoon cumin seed
2 teaspoons fennel seeds
2 teaspoons black cumin seeds
2 teaspoons fenugreek seeds
1/2 cup mustard or 1/2 cup peanut oil
2 tablespoons sesame oil
1 piece asafoetida powder, size of a peppercorn
6 garlic cloves, sliced
1 tablespoon finely grated fresh ginger
1 stalk lemongrass or 2 slices lemon rind
1 cinnamon stick
1/2 cup vinegar
1 teaspoon chili powder
110 ml honey, to sweeten

1
Separate limes into quarters and cut each quarter into 3 or 4 pieces.
2
Remove stems and seeds of chillies and cut into halves or quarters depending on size.
3
In a dry pan roast the various seeds separately over medium deat, stirring constantly to prevent burning.
4
When they smell aromatic turn them out of the pan into a plate to cool.
5
Heat both kinds of oil in a large pan and fry asafoetida, then lift it out and discard.
6
Fry garlic and ginger over low heat until golden, then add remaining ingredients.
7
Bring to the boil and let simmer for about 10 minutes, stirring constantly, add honey.
8
Remove cinnamon stick and lemon grass.
9
Cool and bottle.

660

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 8 salted limes (or preserved limes), 6 fresh red chili peppers, 6 fresh green chili peppers, 2 tablespoons black mustard seeds, and more.

Yes, Lime Oil Pickle falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lime Oil Pickle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions