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Indian Lime Pickle

This traditional Indian Lime Pickle is a bold, tangy, and spicy condiment that brings a zesty punch to any Indian meal. Made with sun-cured limes, aromatic spices, and infused oil, it’s naturally fermented and packed with probiotic benefits. Perfect with rice, dal, or flatbreads, this pickle is a pantry staple in many Indian households.

  • Total Time: 35 minutes (plus 5–7 days sun-curing)

Ingredients

Each component of this recipe plays a crucial role in the final flavor and preservation of the pickle:

 

  • Limes – Thin-skinned varieties are preferred for quick softening and better fermentation.
  • Fenugreek, Fennel, and Nigella Seeds – Toasted to release essential oils that deepen the flavor.
  • Cayenne Pepper (or Paprika/Kashmiri Chili) – Brings vibrant color and heat.
  • Turmeric and Asafetida – Add earthy warmth and aid digestion.
  • Salt – A natural preservative that also draws out moisture.
  • Oil (Mustard Preferred) – Acts as a carrier and preservative.
  • Mustard Seeds – Infused in hot oil for an aromatic finish.

Instructions

  1. Toast Whole Spices
    Heat fenugreek, fennel, and nigella seeds until fragrant. Cool and grind with asafetida.

  2. Spice the Limes
    Combine lime pieces in a bowl with ground spices, cayenne, turmeric, and salt. Mix well.

  3. Prepare the Tempering Oil
    Heat oil and add mustard seeds. When they pop, remove from heat and pour over the lime mixture.

  4. Jar and Sun-Cure
    Transfer to a sterilized mason jar. Leave in sunlight 5–7 days, rotating daily.

  5. Refrigerate
    Once softened and flavorful, refrigerate. It continues to mature and can be stored for months.

  • Author: Paula
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Category: Condiment / Pickle
  • Cuisine: Indian

Nutrition

  • Serving Size: About 40 tablespoons (yields ~2½ cups or 1 quart jar)
  • Calories: ~25 kcal per tablespoon (approximate)