Lime Pickle in Sweet Oil

Recipe by
Total Time:
13 hours
Serves: 10
Nutrition facts:

23 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pickled Recipe
Difficulty: Easy

This classic cut-lime pickle is popular in Anglo-Indian households. Green chillies, ground cumin, turmeric and fenugreek add a touch of savoury to this sweet pickle.

Take a look at more Pickles-Chutneys Recipes. You may also want to try Tasty Chana Dal Chutney, Woodapple (Bael) Chutney, Sambal Belacan , Prawn Chutney

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  • 25 - (fresh) Yellow Lemons
  • 1 cup - Vinegar (a little for grinding, the rest for mixing)
  • 2 tsp - Jeera/Cumin Seeds
  • 2 tsp - Turmeric Powder
  • 1/2 tsp - Methi
  • 2 tbsp - Mustard Seeds
  • 3 Pods (whole) - Garlic
  • 3 pieces - Ginger
  • 1/2 bottle - Sweet Oil
  • 1 bunch - Curry Leaves
  • 20 - Green chillies
  • 500 gms - Sugar
  • 1 tsp - Salt

How to Make Lime Pickle in Sweet Oil

  • Cut the limes, add salt and keep overnight.
  • Masala:
  • The next day, grind jeera, turmeric and roasted methi in a little vinegar. Then add mustard seeds and grind a little.
  • Lastly, grind garlic and ginger. When done, remove and wash the mixer with diluted vinegar.
  • Preparation:
  • Heat the sweet oil in a vessel large enough to hold the pickle. When hot, add curry leaves and fry till they change colour. Then add the masala and fry it.
  • Let it cook for a little while, then add green chillies cut into slices.
  • Add sugar, vinegar (and the vinegar used for washing the mixer), limes, etc.
  • Boil for half an hour on low fire and then store in bottles.