Lemon or lime pickle

Preparation info
  • Makes

    2 litres

    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

This pickle can be made with lemons or limes — go with whatever is the most abundant at the time and whichever flavour you prefer. It is a wonderful accompaniment to curries and rice dishes, but use it sparingly as the flavour is very intense.


  • 12 lemons or limes
  • 1 teaspoon fenugreek seeds
  • 250 ml


Cut lemons or limes into eighths lengthwise. Dry-roast fenugreek seeds over gentle heat until fragrant, then remove from heat. Heat half the oil and fry chillies for 5 minutes over moderate heat until softened, then remove with a slotted spoon. Reserve oil from pan. Pound chillies, fenugreek seeds and a little salt in a mortar and pestle. Heat remaining oil and fry mustard seeds, turmeric and a