Mango and Lime Pickle…Green Mango chutney

  • 2 dozen medium to large limes quartered (remove seeds if you like)
  • 3/4 cup white rock/sea salt
  • 1/4 cup black rock salt
  • 8 tsps aniseed/fennel seeds roasted and coarsely ground
  • 8 tsps mustard seeds powdered
  • 8 tbsps chilli powder
  • 3 tsps turmeric powder
  • 2 cups mustard oil
  • 2 tsps mustard seeds
  • 1 tsp asafetida
  • Sterilise and dry a glass pickling jar.
  • Put the limes into it, cover with the white and black salts and mix well. Cover the jar tightly and keep it out in the sun for 2 weeks (this is the part where you must have patience!). The limes turn a pale brown color in this time.
  • Mix the mustard powder, fennel, chilli and turmeric powders together and add to the limes. Mix thoroughly.
  • In a pan, heat the mustard oil to smoking point and add the mustard seeds. They will splutter. When done add the asafetida and immediately turn off the fire.
  • Pour this hot oil over the limes and mix everything well.
  • Allow the pickle to ‘rest’ for a week before eating it.


In Sri Lanka we used to make lime pickle by cutting and placing limes with salt, on a tray, and leaving to dry out in the hot sun until they are shriveled and brown. It was then processed…using vinegar and oil with added spices


Green Mango Pickle

6 green mangoes..I used mostly ripe …

6 apples

1 pint vinegar..white or cider

2 onions chopped

10 cloves

12 peppercorns

3-10 chillies chopped

Handful raisins or mixed fruit

dessertspoon salt

Silce fruit, and add all to pan. Boil 90 minutes until thick. Put in heated bottles and when cooled add lids or top


Indian Lime Pickle

  • 8 limes
  • 1 tablespoon salt
  • 2 tablespoons mustard seed oil (see note)
  • 2 teaspoons mustard seeds
  • 3 garlic cloves, finely chopped
  • 2cm-piece fresh ginger, peeled, finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/2 teaspoon chilli powder
  • 125ml (1/2 cup) water
  • 125g (3/4 cup, lightly packed) brown sugar
  • 2 tablespoons white vinegar


  1. Cut each lime into 8 wedges. Place in a large bowl. Sprinkle with the salt. Cover and set aside in a cool dry place, stirring occasionally, for 2 days.

  2. Step 2

    Heat the oil in a medium saucepan over medium heat. Add the mustard seeds and cook for 30 seconds or until the seeds start to pop. Add the garlic, ginger, cumin, coriander and chilli powder. Cook, stirring, for 30 seconds or until aromatic.

  3. Step 3

    Stir in the lime mixture, water, sugar and vinegar and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 15 minutes or until the mixture is thick.

  4. Step 4

    Spoon into sterilised glass jars. Seal and invert jars for 2 minutes. Set aside for 1 week to develop the flavours.