A jar of zingy home-made lime pickle is just the thing to dollop on the side of curries, adding a sour note to balance out the chilli heat. But it's also delicious served with your Christmas cheeseboard, alongside cold cuts, spooned onto cheese on toast or stirred into soft cheese to make a tangy topping for jacket potatoes.
This is one of my “must have” accompaniments to any Indian meal. The preparation may require quite a few ingredients, but it is fairly straightforward. In fact, the most frustrating aspect of making this pickle is that you have to wait at least three weeks until it is ready. But, trust me, it is worth the wait.