HOW TO MAKE SRI LANKAN LIME PICKLE - With Rajiv Surendra

mustard seeds

🥗Healthier: black mustard seeds

💰Cheaper: yellow mustard seeds

Black mustard seeds have a more robust flavor.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note.

sugar

🥗Healthier: jaggery

💰Cheaper: honey

Jaggery provides a deeper sweetness.

turmeric powder

🥗Healthier: fresh turmeric

💰Cheaper: none

Fresh turmeric offers more flavor.

Wash and dry the limes thoroughly.

Cut the limes into quarters, not all the way through.

Fill the cut limes with coarse salt, ensuring all cut sides are covered.

Place the salted limes in a non-reactive vessel, preferably a clay pot, and leave them in the sun for 1-3 weeks until completely dry.

Once dried, tear the limes into smaller pieces and place them into sterilized jars.

Squeeze fresh lime juice and pour it into the jars with the dried limes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary