This delicious pickle start life with limes that are fermented in salt for one week before being chopped and added to an amazing array of herbs and spices including dried curry leaves and green finger chillis directly from India.
If you love a curry this is an essential pickle. Don't just stop there though, this works beautifully on strong cheddars too.
Store in a cool dry place, once opened keep refrigerated and consume within 4 weeks.
As we do not use artificial stabilisers in our products there may be some natural settlement. This is perfectly normal, simply shake well before use.
Butternut Squash Soup with Lime Pickle
Ingredients: 1 large butternut squash, 1 onion, 3 garlic cloves, 1.5 litres fresh chicken stock (Substitute with veg stock for vegetarian) 3 tbsp lime pickle, 20g butter, 20g double cream, 4 tbsp vegetable oil, 1 tbsp smooth peanut butter, salt and pepper.
Method: Peel and dice the butternut squash, toss in the olive oil, season with salt and pepper then place in an oven at 180c for 45 minutes to an hour.
Peel and chop the onion and garlic, add the butter to a large stock pot or sauce pan and cook the onion and garlic until softened. Add the roasted butternut squash and chicken stock. Bring the soup to a boil then reduce to a simmer. Simmer for ten to fifteen minutes then add the lime pickle and double cream and peanut butter. Blitz with a stick blender until smooth. Serve and enjoy with crusty bread.