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.
Continue reading “Makrut (Kaffir) Lime Pickle without Oil – Salt and Lime Juice style with Spices”
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.
Continue reading “Makrut (Kaffir) Lime Pickle with Oil | Narthangai Oorugai”