Lime Pickle

260g(e)

** A Guild of Fine Foods Great Taste Two Star Award Winner **

"This firm pickle is packed with finely chopped limes and curry leaves, and seeds. It has a heady aroma of lime and spices. On tasting, it is fresh and sharp but with just enough sweetness so it isn’t too acidic. The different levels of flavour from the spices develop on the tongue, ending in a gentle but lingering level of heat. This is surprisingly complex and really delicious. It would work with cheese and cold meats as well as with curries. It is a far cry from the more usual harsh lime pickle with big chunks of pickled lime" - JUDGES NOTES

If you love a curry this is an essential pickle. Don't just stop there though, this works beautifully on strong cheddars and stilton's too. 

Ingredients

limes, sugar, root ginger, green finger chilis, turmeric, mustard seeds (mustard), fenugreek seeds, mustard powder (mustard), paprika, garlic, cumin seeds, rapeseed oil, salt.

For allergens, see items highlighted in bold. 

Storage

Store in a cool dry place, once opened keep refrigerated and consume within four 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. 

Recipes

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.

Lime Pickle Curry

Heat roughly half to two thirds of a jar in a saucepan with oil and heat through, add whichever protein you are using or use tofu/potatoes, once cooked through add spinach, mange tout and baby corn, lastly add spinach and some sugar to taste.