Sauces & basics
Lime achards
Small limes pickled in a spiced brine of chili and ginger, to enjoy alongside curries and rougail. Crunchy and fiery, they keep for several weeks in the fridge.
Ingredients
Ingredients
Saumure
Spices & seasoning
Optional extras
On the side
Instructions
- Wash the limes, then cut them into thin slices, removing the seeds.
- In a sterilized jar, layer the slices with ginger cut into fine strips and whole chilies.
- In a bowl, dissolve the salt, sugar and turmeric in the lukewarm water, then add the vinegar.
- Pour the brine over the limes until fully covered, then add a thin layer of oil on top to create a seal.
- Close the jar and let it steep at room temperature for 2 to 3 days, shaking it each day.
- Keep refrigerated; the achards are ready when the rind has turned golden yellow and softened slightly.
Variations and tips
Mild version. Remove the chili seeds and reduce the ginger for a gentler taste, ideal for children.
Using what's easy to find. Limes are sold in every supermarket; if needed, use untreated yellow lemons instead.
More ideas
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Original Ecomely recipe.