Fermented foods are a great way to introduce a source of probiotics into the diet, and they don’t come any more convenient than the delicious Lime Pickle. This easy-to-master condiment originates in India and is noted for its sharp tone and natural zest; it’s a natural palate-cleanser!
It takes just a few simple steps to make and provides an authentic side-dish accompaniment to Indian cuisine. Try it today!
- 250 g (2/3) medium sized limes each cut into 8 wedges
- 10 g (1 tbsp) salt
- 5 g (1 tsp) sugar
- 37 ml (4 tbsp) mustard oil
- 1 tbsp turmeric
- 3 tsp cayenne pepper
- 3 tsp mustard seeds
- 1 tsp fenugreek seeds
- 1 tbsp cider vinegar
- Put the lime wedges into a bowl and mix with the salt and sugar.
- Pack the mixture into a sterilised jar and leave it to ferment for four weeks.
- After four weeks have elapsed, heat the mustard oil in a pan and add in the turmeric, cayenne pepper, mustard seeds and fenugreek seeds.
- Heat until the seeds start to ‘pop’.
- Add the limes and juices from the jars, along with the cider vinegar.
- Continue to heat for five minutes.
- Leave the mixture to cool and pour back into the jar.
- Keeping the jar out of direct sunlight, allow the contents to ferment for another two weeks to combine flavours.
Lime Pickle is a delicious recipe and a wonderful side dish, but it’s also packed with essential nutrients that our bodies need! Not only does this fermented dish add probiotic bacteria to the gut, the limes are a rich source of vitamin C and antioxidants. They also contain small amounts of protein and fibre and contribute to the recommended daily intake of iron and calcium! To top the dish off, cayenne pepper is a rich source of vitamins A, E and C.
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