Hot Lime Pickle

 
 

It all started when…

Made from Yarra Valley Limes, this really packs a punch, a very handy little jar to have around.

Handmade in Healesville’s Hot Lime Pickle is our personal addiction and must have condiment with a fiery kick, commonly used in Indian cuisine. It combines the citrusy punch of lime with spices and chili, making it a great addition to a wide variety of dishes.

Serve with Curries:

Use as a side condiment for Indian dishes like chicken curry, lentil dal, or vegetable curry. The hot lime pickle adds a zesty, spicy contrast that enhances the flavors of the dish.

Rice and Naan Accompaniment:

Enjoy with plain or flavoured rice (like basmati or pilaf) and naan bread for a spicy-sour addition that cuts through rich dishes.

Stir into Yoghurt:

Mix into plain yogurt for a quick and spicy raita, a cooling accompaniment that pairs well with spicy dishes or can be served as a dip.

Hot Lime Pickle Roasted Potatoes

4 medium potatoes, chopped

1 tbsp Jam Lady Jam Hot Lime Pickle

2 tbsp olive oil

Salt and pepper to taste

Fresh herbs for garnish

  • Preheat the oven to 200°C.

  • In a large bowl, toss the potatoes with hot lime pickle, olive oil, salt, and pepper until evenly coated.

  • Spread the potatoes on a baking sheet and roast until golden and crispy.

  • Garnish with fresh chopped parsley, mint, coriander and serve as a side dish with a simple piece of grilled fish.

 

Steamed Fish:

Baking tray, lined with baking paper, a large piece of foil and simply lay you fish on the foil and rub a few teaspoons of Hot Lime Pickle and many small knobs of butter.

Wrap your fish in a little parcel and bake for 10 minutes in a hot oven.

Serve the fish on a bed of rice and pour over the buttery, juicy fishy, pickley sauce.

Left overs for lunch:

On flat bread, wraps – spread a teaspoon over the bread, fresh lettuce, yoghurt and left over roast chicken or lamb or beans, anything really that you have left over in your fridge.