Tangy Quick Lime Pickle is fantastic with poppadoms and a curry classic. At Christmas, the Feisty Tapas crew goes crazy for Lime Pickle for Christmas gifts.
Preparing Lime Pickle the traditional way is a lengthy process so, with my research hat on (doesn't it look cute?), I found a way to speed up the process. It may not be the authentic way of doing it but it has all the flavour and you can do it in no time ready for curry night or to surprise a friend or loved one if they are the ones cooking you the curry, just remember it's best if you let it mature for a week before eating, let those flavours combine.
Of course, you also have the recipe for a more authentic Lime Pickle. The whole process takes way longer.
I am of the opinion that it is worth making lime pickle both ways (quick and slow) so I am making it both ways!
The below is my QUICK Lime Pickle recipe. Find the traditional Lime Pickle recipe for your Instant Pot here.
Right, kilner jars and popadums at the ready? Let's do this!
📖 Recipe
Quick Lime Pickle
Ingredients
Stage 1
- 6 limes whole
- 250 ml water
Stage 2
- 1 teaspoon brown mustard seeds
- 1 teaspoon fenugreek powder
- ½ teaspoon asafoetida I got mine from the herbs and spices section at Tesco
- 30 g chilli powder
- 6 teaspoon sea salt I used Maldon
Stage 3
- 2 tablespoon vegetable/sunflower oil or oil of your choice
- 1 teaspoon black mustard seeds
Instructions
- Stage 11a. In the Instant Pot: Pour 250 ml of cold water in the inner pot of the Instant Pot and either place the limes on the trivet or in a steamer basket (in the photo is my Kuhn Rikon Trio Separator Steamer Basket) if you have one. Lock the lid in, pressure cook on high pressure for 15 minutes. Natural pressure release. Let them cool. Go to step 2.1b: If you don't have an Instant Pot, but you have a pressure cooker, just bring to high pressure and do the usual thing you do, you may want less than 15 minutes, go for 12-13 perhaps. If you don't have an Instant Pot or a pressure cooker, never fear: steam them your usual way for 45 minutes or so, the idea is for the limes to start to pop. In the Thermomix's Varoma add one litre to the bowl and place the Varoma on top with the limes. Let them cool. Go to step 2.
- Once the limes are cool enough to handle, cut them in small pieces, think 8 or more pieces per lime (I went for more). Place them in a bowl with all the juice they release.
- Stage 2Dry roast over a medium heat in a frying pan (or press Sauté in the Instant Pot, making sure the inner pot is clean and dry, you may want to press Adjust to set it to Less): the mustard seeds, fenugreek powder and asafoetida until you hear the mustard seeds pop. Add them to the bowl with the limes. Add the chilli powder and the salt. Mix well.
- Stage 3Heat the 2 tablespoon sunflower oil in the same frying pan or inner pot (no need to wash it), add the mustard seeds and fry until they pop, then add the lime mix, stir to mix well, reduce the heat and simmer until it all comes together, approximately 20 minutes.
- Cool, place in jars, store in the fridge and let it be for at least a week to give the flavours a chance to develop. It should keep for up to 6 months.
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