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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Cumquat and Makrut (Kaffir) Lime Seed Syrup

We’ve been making lime pickles from the Makrut Limes (formally known as Kaffir Limes) from our tree. There are an awful lot of seeds in the limes. We don’t like to waste anything, and I also had a couple of dozen cumquats I was looking to use. The seeds from the limes are full of pectin, so I simmered them with the pulp that was left after juicing the cumquats. After straining, it made the most wonderful syrup.

The taste is sweet with citrus-bitter, a little like marmalade. It is almost set but now quite – a perfect consistency for toast and crumpets, and also for drizzling over rice pudding, Besan Payasam, icecream and other desserts. It is also a great drizzle over Brussels Sprouts and other veggies before roasting, onto soups, curries, rice etc.

Of course you won’t have lime seeds at your disposal. Make it anyway, just leave the seeds out. Or you can try with lemon seeds or seeds of other citrus. Add just enough sugar to retain the taste but overcome any sharp sour or bitter tastes. (You want to keep a little sour and a little bitter, don’t eliminate it altogether. We are not used to bitter tastes in our cuisines, but they are wonderful when used in the right way.)

Similar dishes include Cumquats Poached in Sugar Syrup, Cumquat Tea, and Cumquat Chutney.

Browse all of our Cumquat recipes and all of our Lime dishes. Our Syrups are here. Or explore our Mid Winter dishes.

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