Chilli lime pickle

Preparation info

  • Makes

    1 x 1 litre

    • Difficulty


    • Ready in

      25 min

Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

One of my go-to condiments, this pickle is sour, tangy and really tasty, and enjoyed across the entire subcontinent, in many similar versions. A tiny dollop in a mouthful of curry just brightens your day. Try mixing it with some yoghurt and fresh chilli.


  • 3 tablespoons brown mustard seeds
  • 10 large limes
  • 200 g (


Grind the mustard seeds to a coarse powder, using a mortar and pestle. Cut each of the limes into eight pieces. Slit the chillies and cut them into 2 cm (¾ inch) pieces.

Toss the ground mustard seeds in a bowl with the turmeric, salt and chilli and lime pieces, mixing until well combined.

Transfer the mixture to a sterilised glass bottle or earthenware jar. Pour the vegetable oi