CC license


Ingredients:
  • 25 Limes
  • 150 g (~5 1/4 oz) Sugar
  • 75 g (~2 1/2 oz) Salt
  • 60 ml (~2 cups.) Vinegar

Method:

  1. Pierce the limes using a fork.
  2. Mix vinegar, salt and sugar (preferably in a clay pot) and heat ona stove while stirring. 
  3. When mixture begins to boil, add the limes (including any juice left behind). 
  4. Continue to heat, turning the limes from time to time.
  5. Heat until the lime rinds discolor and shrink.
  6. Remove from heat and let it cool for awhile.
  7. Pour the mix into a preserve jar (fill it to the top), close lid tightly. Use within a fortnight.
  8. For longer term storage this should be treated as for preserving chutnies and pickles according to a recognised and safe practice.
Lime pickle (Lunu Dehi) can be used in chutnies or with rice & curry.