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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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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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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Quick Mango and Ginger Achar | Green Mango and Ginger Pickle

Pickles are an essential part of Indian life, and such is the love for them that people wax lyrical about the tastes and variety. And this subsection of the Indian cuisine is worthy of the praise. There is nothing that is equivalent outside of India.

Pickle making is usually a family affair, with the rooftops crowded with ingredients drying and pickle jars fermenting. But occasionally, one needs a quick pickle, a fresh one, one for an afternoon snack of roti or rice.

Green mango is perfect for this pickle, but alternatives exist. See the notes below the recipe.

Similar recipes include Makrut (Kaffir) Lime Pickle with Oil, Fresh Green Apple Pickle, Quince Pickle, and Mustardy Carrot Pickle.

Browse all of our Indian Pickles and all of our Pickles. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer dishes.

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Green Mango Pickle | Mango Aavakaaya

One of my first tastes of India, smack in the middle of South India, was of a pickle that was hot, sour, salty, all at once. I grew addicted to that taste. While most non-Indian people love the Sweet Mango Pickle, I am a devotee of Green Mango Pickle.

This recipe is fairly easy to make if you can get your hands on hard, green mangoes – make sure that they are really green, and not a half ripe sweet mango.

Mustard seeds – whole or ground – are a feature of many Indian pickles. Not only do they taste good, adding a pungency, they are anti-microbial so certainly help in pickles and other preserves.

Similar recipes include Pickled Watermelon Rind, Lime Pickle without Oil, Green Mango Pachadi, Quick Mango and Ginger Aachar, Indian Fresh Green Apple Pickle, Mustardy Carrot Pickle, and Onion Strings Pickled Salad.

Browse our Indian Pickles, and all of our Pickles. All of our Indian recipes are here, and the Indian Essentials Series is here. Or explore our Early Summer dishes.

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Indian Quick Daikon Radish and Onion Pickle with Turmeric, Ginger and Mustard Seed

Pickles are important to Indian food, no matter which Indian cuisine you are enjoying. Most are made using various slow-pickling methods, but there are also a few quick pickles. Perhaps considered more of a salad than a real pickle, they add a delightful tang to meals which cuts through the heat of any accompaniment. I love this dish with vadai or other deep fried snacks – the acid of the lemon or lime is a great accompaniment to snacks.

This salad uses daikon (the white radish) with onion rings and carrot, quick pickled in lemon juice and spices. Here we have added pounded mustard seeds (rather than popped in oil) to give a true mustardy taste, but you could also make a tadka of mustard seeds and add to the finished pickle.

Similar dishes include Simmered Daikon Radish with Miso and Sesame Sauce, Onion Strings Quick Pickle, Green Apple Pickle, and Quince Pickle.

Browse all of our Indian pickles and all of our general Pickles.  Our Indian recipes are here and our Indian Essentials here. Or take some time to browse our Late Spring recipes.

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Indian Fresh Green Apple Pickle

My beautiful Mahrashtrian friend makes this pickle that is amazingly delicious! Whenever we have big groups over for dinner, she makes this. The first time I tasted it, I begged her for the recipe. It was delicious and it turned out to be so very easy! She uses a store-bought Aachar Masala powder, and all it takes is some extra spices, the apples, some mustard oil and the powder.

I had forgotten the recipe as I hadn’t made it for a while, so I have to thank my twitter friend Dee, for helping me out.

You can also make this with cucumber, carrots, green mango, celery, lemons or caperberries too!

The spice mix is called Achar Masala and is the RamDev brand. This is the brand my friend recommends, and I do not receive anything for mentioning it.

Similar recipes include Green Mango Pickle, Carrot Pickle, Onion Strings Pickle, and Quince Aachar.

Browse all of our Indian Pickles. Our Indian recipes are here and our Indian Essentials here. Or take some time to browse our Late Spring recipes.

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Gajar ka Achaar | Mustardy Carrot Pickle

A beautiful Punjabi pickle

Pickles are ubiquitous in India. Spicy green chilli pickles, Mango Pickles with Cardamom and Fenugreek, tiny Plum Pickles, yellow Cauliflower pickle, Apple Pickles, even Quince Pickle and Cumquat Pickles. You name it, every Indian household will have big jars filled with freshly made pickles sitting in the sunshine. This is a method commonly used to develop the flavours of the pickle and let them mature.

Making Indian pickles is so simple. Some are pickled in oil, some in an acid, like vinegar, or lemon or lime juice. It may take some time to allow the flavours to develop, but all good things take time.

Oil style pickles are common in North India, and salt and oil play important parts in the pickling process. Salt adds to the flavour, draws moisture out of the vegetable and inhibits bacterial growth. Oil acts as a barrier and keeps the vegetables moist. Different oils produce different tasting pickles.

Today’s pickle is a beautiful crunchy carrot pickle, made mustardy with the use of mustard oil and mustard seeds. It is a perfect accompaniment to parathas, vegetable pulao or any meal, really.

Are you after other Carrot Recipes? Try Carrot Rice, Cumin and Ginger Glazed Carrots, Carrot Thoran and an interesting Carrot Curry with Crumble.

Are you looking for Pickles? Try Makrut (Kaffir) Lime Pickle with Oil, Quick Mango and Ginger Aachar, Fresh Green Apple Pickles, Pickled Okra, Pickled Jicama, and Pickled Cumquats.

Have a look at other Carrot Pickles, and all of our other Picklesour Chutneys too. All of our Carrot dishes are here. Or browse our Indian recipes, the Indian Essentials Series, and explore our Mid Spring recipes too.

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South Indian Onion Strings Pickled Salad

Hot, tangy, sweet, salty. The perfect quick pickle.

Such a simple dish, but an amazing accompaniment to South Indian food. This is ubiquitous in South Indian cafes and restaurants, and at home. It takes about 2 minutes to make, and will keep in the fridge. Don’t just save it for Indian food, use it in any way you desire. In salads, sandwiches, wraps, for example.

Are you looking for Onion Salad recipes? Try Onion Strings Pickled Salad, Caramelised Onion Salad with Bitter Greens and Pine Nuts, and Cucumber and Red Onion Salad with Mustard, and Battered Onion Rings.

Similar Quick Pickles include Daikon and Onion Quick Pickle, Quick Carrot Pickle, and Carrot and Kombu Quick Pickle. Also try this Gujarati Carrot Pickle.

Are you after Indian Salads? Try these different versions of Kosumalli, Sundals and Pachadis.

Other Onion Salads include Caramelised Onions and Greens Salad.

You might like to explore other Onion Salads, and all of our Onion recipes, or simply browse our Salads. Our Indian Pickles are here, and all of our Indian recipes are here. Explore our Indian Essentials. Or check out our Early Spring recipes.

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