Spicy Pickled Lime Chutney

This is one of my annual event recipes. If you love hot, spicy and salty––this is worth the wait…and I mean wait! This takes about a month of patience, but it is so yummy and so tasty, especially on Carla’s Gluten Free Recipe Box Naan (Check out her site. It is loaded with super recipes).

Your going to feel so proud when the month is over and it makes a ton to share with friends. Pickled lime chutney is another one of those recipes, like curries, that differ from cook to cook and from location to location. I explored and combines several different strategies and combinations until I got the flavor I like. I hope you enjoy it, too!

Spicy Pickled Lime Chutney
Votes: 1
Rating: 4
You:
Rate this recipe!
Print Recipe
Servings Prep Time
1 gallon 30 minutes
Passive Time
4 weeks
Servings Prep Time
1 gallon 30 minutes
Passive Time
4 weeks
Spicy Pickled Lime Chutney
Votes: 1
Rating: 4
You:
Rate this recipe!
Print Recipe
Servings Prep Time
1 gallon 30 minutes
Passive Time
4 weeks
Servings Prep Time
1 gallon 30 minutes
Passive Time
4 weeks
Ingredients
  • 2 dozen limes
  • 3-4 green chilies seeded & sliced
  • 3/4 cup himalayan salt
  • 1/4 cup black salt
  • 8 tsp anise seeds roasted & ground
  • 8 tsp fennel seeds roasted & ground
  • 4 tsp fenugreek roasted & ground
  • 8 tsp mustard seeds roasted & ground
  • 8 tsp chili powder
  • 3 tsp turmeric powder
  • 2 cups mustard oil
  • 2 tsp mustard seeds
  • 1 tsp asafetida
Servings: gallon
Units:
Instructions
  1. Sterilize and dry a glass pickle jar or jar equal in size.
  2. Cut the limes into 1/2 inch pieces. Place the sliced chillies and limes into the jar, cover with the white and black salts and mix well. The black salt STINKS so bad it is hard to think it will yield such a tasty treat.
  3. Cover the jar tightly and place it in the sun for 2 weeks (This is the part where you must have patience!).
  4. Be sure to shake the jar or turn daily. The limes turn a pale brown color during this time.
  5. After 2 weeks, roast the anise, fennel, and fenugreek seeds and let cool. Then grind in a coffee grinder or blender.
  6. Then add to this roasted ground mixture the mustard powder, chili powder and turmeric powder. Mix this well so all the spices are blended. I like to use a fork and toss it around.
  7. YES, now you can open the jar of limes. Pour the mixed spices over the limes and mix well.
  8. In a pan, heat the mustard oil to smoking point. Have a lid near by for the next step. Add the mustard seeds. They will splutter, cover oil quickly with the lid.
  9. When the seeds stop popping add the asafetida and immediately remove from the burner. It will make a very loud sizzling sound. Stand back! Let cool for 5 minutes. Pour this hot oil mixture over the limes and mix everything well.
  10. Allow the chutney to 'rest' for at least 2 weeks in the sun/window before eating it. Once you opened the jar, place it in the refrigerator. It will keep for 6 to 8 months.
Recipe Notes

DSC06535Tip: This recipe is a conglomerate of several that I liked. You can add more chili powder and chilis for extra heat! One recipe called for 5 garlic cloves. Others added cardamom seeds to the lime, chili and salt.

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