Makrut (Kaffir) Lime Pickle without Oil – Salt and Lime Juice style with Spices

Vibrant in colour and tangy in flavour, these are a great addition to salads, soups and other dishes.

It was an exciting time when my first makrut limes ripened – I had quite a crop! Half of them were pickled in a South Indian style pickle, and half of them were pickled using a salt and lime/lemon juice method. It is very easy.

This is an Indian style pickle. We never tire of them, serving them with all Indian dishes, with plain rice or mixed rice, in salads, in dishes being baked, and in any other way we conceive of using them.

Are you looking for pickle recipes? Try Cumquat and Lime Seed Syrup, Easy Pickled Cumquats, Green Mango Pickle, Fresh Green Apple Pickles, Gujarati Carrot Pickle, and Quince Aachar.

Our Indian Pickles are here and all of our Indian recipes are here. Explore our Indian Essentials. And check out our recipes for preserves. Find inspiration in our collection of gorgeous Early Spring recipes.

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Green Tomato and Sesame Pickle

The best part of this week was picking up a copy of Usha Prabakaran’s Pickle Digest. This is an enormous book of 1,000 different South Indian style pickles.

As luck would have it, I had brought 2 green tomatoes home with me – I found them in the Asian shop and had to have them. It is rare to find green tomatoes these days. So the first pickle from this book is a beautiful, fresh tasting, spicy Green Tomato and Sesame Pickle. It is easy to make – I hope that you enjoy it.

Similar posts include Pickled Watermelon Rind, Lime Pickle without Oil, Rajasthani Green Tomato Chutney, Green Tomato Fry Chutney, and Green Tomato Sambar.

You can also browse all of our Indian Pickle recipes and all of our Green Tomato dishes.

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Okra Tamarind Pachadi

Okra Yoghurt Pachadi is such a great dish that we have many versions of it. But this Pachadi is without yoghurt. The okra is sauteed and then cooked with tamarind and jaggery for a sweet-tangy gravy. It is a delicious alternative to the curd based pachadi dishes.

I have to admit that this is one of my most favourite okra dishes. It has all the tastes – hot (chilli), sour (tamarind), bitter (fenugreek), sweet (jaggery). If you want to add pungent, add some sliced garlic. For salty, add a pinch of salt.

Read more about the different types of Pachadi dishes in India.

The recipe is one of Meenakshi Ammal’s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.

Similar dishes include Kadhi with Okra, Okra Tamarind Kootu, and Okra Sambar.

Browse all of our Pachadi recipes and all of our Okra dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.

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Green Mango Pachadi | Maangai Pachadi

What is a pachadi? For many people, it is equivalent to a raita, and indeed there are curd or yoghurt based pachadi dishes that have similarities with the raitas of the North of India. It is these dishes that are most well known throughout India. Even Wikipedia thinks these are the only curd based pachadis in some regions like Tamil Nadu and Karnataka.

But my goodness, there are quite a few variations of Pachadi, from the ground vegetable and green ones of Andhra Pradesh, to the mashed vegetables of the South, to ones that contain cooked vegetables or fruits in a white, non-dairy sauce, to the sweet pachadis of Kerala (also without yoghurt). They take the form of side dishes, salads, pickles or chutneys.

Meaning of Pachadi

Pachadi means pounded and in many pachadi dishes the ingredients are either ground, minced, mashed or diced and cooked according to the custom of that region.

Meenakshi Ammal

Today’s recipe, one of Meenakshi Ammal’s, uses a sweet-sour mango which is cooked in a slightly sweet, almost unspiced sauce and topped with chillies and mustard seed. It is a typical non-yoghurt pachadi from Tamil Nadu – perhaps less popular today than 50 years ago but still part of Tamil cuisine. We love to cook from Ammal’s Cook and See, and you can find all of Ammal’s dishes that we have made so far here.

You can imagine that this style of dish perhaps even preceded the yoghurt based dishes, or perhaps were made as an alternative when yoghurt was not available. Or perhaps it is just made to vary the daily routine.

Festival Recipe

In Madurai, this Mango Pachadi is made on Tamil New Years Day in April, with fried Neem Flower Powder added at the end of cooking.

Other Recipes

Similar dishes include Dried Mango Pachadi, Madhura Pachadi, Milky Brinjal Pachadi, and Green Mango with Coconut Milk. Read more about types of Pachadi here.

Browse all of our Pachadi dishes and all of our Green Mango recipes. Or explore our Early Autumn collection.

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Eggplant and Capsicum Pahi | Sri Lankan Eggplant Pickle

This Sri Lankan dish makes a great condiment used with rice, roasted vegetables or even sauteed tofu. It is traditionally cooked in a clay pot over an open flame and is a great accompaniment to other Sri Lankan and Indian dishes. But it is also really delicious on its own with steamed rice, appa (rice hoppers), or roti or paratha. It can be served warm, but is even better the next day at room temperature. It will keep in the fridge for two weeks in a sealed container.

Eggplant Pahi is both sour, sweet and spicy, and in Sinhalese it is called Wambatu Moju or Brinjal Moju. It is like a cross between a pickle and a relish and is one of Sri Lanka’s most famous dishes. The beautiful balance of sweet and sour especially makes this dish a favourite festive dish. There are many different recipes for it.

In Plenty More, Ottolenghi ventures into the world of Sri Lankan cooking with a recipe for this same sweet-sour curry that is traditionally thought of as more of a Sri Lankan style pickle. He does not elaborate on the roots of this dish which is disappointing as it is such a classic Sri Lankan dish. I used the recipe as inspiration but have altered the recipe significantly.

Some recipes, like the one that Ottolenghi uses, call for deep frying the eggplant. I admit, this is really tasty. But other recipes saute or steam the eggplant and saute the capsicum (if using) and onion. I use the latter approach in this recipe to avoid too much fried food.

I have made a couple of other adjustments. Ottolenghi has a habit of specifying curry powder – it is not nearly as precise enough, given the wide range of different curry powders that vary significantly in taste and heat levels. I have specified a Sri Lankan curry powder (unroasted)- it is very easy to make or can be purchased. Also I have added a little tamarind to supplement the tartness.

With all of the changes it is hardly his recipe any more. If you prefer his original recipes you can find them in his books or his Guardian column.

Similar dishes include Capsicums cooked in Tomato and Garlic, Pineapple and Coconut Curry, Pumpkin and Roasted Coconut Curry, and Snake Bean Curry.

Browse all of our Sri Lankan dishes and our Eggplant recipes. All of our Indian recipes are here, and our Indian Essentials are here.  Our Ottolenghi dishes from Plenty More are here, and we have written about our experiences cooking through this book. Or explore our Mid Summer recipes.

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Coriander, Coconut and Gram Fresh Chutney

A fresh South Indian Chutney made from pureed coconut and coriander.

This is a simple but totally delicious Indian coconut chutney.

There are three varieties of Indian chutneys: fresh chutneys, cooked chutneys, and dry chutneys. Fresh South Indian chutneys are smooth purees made from uncooked ingredients, perhaps seasoned with a tadka of mustard seeds, dal, and curry leaves. They are best freshly made, but they stay good for a couple of days if refrigerated. Made from raw ingredients this type of chutney is unlike most other Indian dishes which have at least some degree of cooking.

Chutneys add zing to a meal and are an essential part of a South Indian meal. They can be prepared with a limitless variety of ingredients. This one is a variation on a Coconut-Coriander Chutney that we shared a while ago. In this one, tamarind is used as the souring agent and some fried gram is added for flavour and thickness. We haven’t added a tadka but you can if you prefer.

Coconut Chutney can be made without herb additions, or, like in this case, coriander can be added, or the same recipe used with mint leaves, garlic, tomatoes, onions, almonds, carrots, beetroot, green mangos, peanuts, capsicums, and greens. Tamarind is added in today’s recipe but it can be omitted or lime juice used.

Similar recipes include Fresh Radish and Mint ChutneyCoriander and Coconut Chutney, and Ginger, Coconut and Yoghurt Chutney.

Browse our Indian Chutneys. Our Coriander dishes are here. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Winter recipes.

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Makrut (Kaffir) Lime Pickle with Oil | Narthangai Oorugai

Kaffir Lime, now referred to as Makrut lime due to the previous name having racial connotations in South Africa, is close enough to Narthangai for the sake of making pickles. I will also use Makrut Lime in pickles in place of Kitarangai.

My Makrut lime tree is now bearing well enough to make a couple of types of pickles, and this first recipe is from Meenakshi Ammal in the first volume of her books Cook and See. It is a raw pickle (the lime is not cooked before making the pickle). The chopped limes are macerated in salt and turmeric powder for a day before more spices and sesame oil is added. It is a pickle that will keep for a long time.

Similar recipes include Lime Pickle without Oil, Green Mango Pickle, Green Apple Pickle, and Quince Aachar.

Browse all of our Indian Pickles. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Winter recipes.

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Cumquat Mango Chutney with Kalonji

I make a cumquat chutney which is quite divine and these Pickled Cumquats, but this year I wanted to make something a little different. So I took the ideas from the pickle to make this chutney that is sweetened with mango puree. Not only is it mango puree, it is alphonso mango puree, the king of mangoes. You can use any mango puree of course, but I saw some alphonso at my local Asian shop for the first time the other day, so I had to grab some.

If you want to make your own mango puree, please go ahead. There are still plenty of ripe mangoes in the shops if you know where to look (try good Asian groceries). The delight of using mango puree is that it adds a sweet element against the tartness of the cumquats. Add chilli, and you have a hot-sweet-sour chutney which is incredibly additive.

It takes about 45 cumquats to make this chutney, and can be made in 30 mins once you have sliced and seeded the cumquats. We really adore it.

Similar recipes include Cumquat and Lime Seed Syrup, Peach and Barberry Chutney, Coriander, Coconut and Gram Chutney, Cumquat Chutney, Easy Pickled Cumquats, and Cumquats in Gin.

Browse all of our Cumquat recipes and all of our Chutneys. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Winter recipes.

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Mint Sambol

Mint Sambol is a Sri Lankan recipe akin to Pachadis or Thogayals of South India. It takes mint leaves, onion, garlic and chilli and grinds them with sultanas and coconut for sweetness, and lime juice for tang. It is a great accompaniment to rice or any Indian or Sri Lankan spicy dish.

I have blended this to a smooth paste, but you can also grind it to a more chunky mixture. That is also very nice.

Similar recipes include Spinach Thogayal, Carrot Sambol, and Andhra Spinach Pachadi.

Browse all of our Sambol recipes and all of our Sri Lankan dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer dishes.

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Indian Sweet and Spicy Tomato Chutney

Who can resist a sweet tomato chutney? This one is from India but with unmistakable influences from the British occupation. The result is a wonderfully sweet, rich flavoured chutney with hints of spice. Adjust the chilli levels to your own preference.

Serve the chutney with rice, idli, dosa, chapati or as an accompaniment to other Indian dishes. Great as a dip and with fried snacks.

Not only is this chutney great with Indian dishes, it also goes well with Western dishes. Serve it with vegetable pies, in sandwiches and wraps, and over deep fried tofu. Drizzle it over soups and baked vegetables. You are limited only by your imagination.

This recipe can also be made in bulk and frozen, to add to soups, stews, braises etc during the Winter months.

Similar recipes include Roast Tomato Chutney, Eggplant Chutney, Green Tomato Chutney, and Fresh Radish Chutney.

Browse all of our Indian Chutneys and all of our Tomato Dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn recipes.

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