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.