Lime pickle

Table of contents

Lime Pickle

Lime pickle is a tangy and spicy condiment that adds a burst of flavor to any meal. This traditional Indian pickle is made with fresh limes, aromatic spices, and a touch of oil, creating a perfect balance of sour, salty, and spicy notes. It’s a great accompaniment to rice, curries, or even sandwiches, making it a versatile addition to your pantry.

Serving Size and Yield

Makes approximately 2 cups of lime pickle.

Preparation and Cooking Time

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Cooling Time: 1 hour

Total Time: 1 hour 30 minutes

Ingredients

6 medium-sized limes, washed and quartered
2 tablespoons salt
1 tablespoon mustard seeds
1 tablespoon fenugreek seeds
1 tablespoon red chili powder
1 teaspoon turmeric powder
1/2 cup vegetable oil
1/4 cup white vinegar
1 tablespoon sugar
1 teaspoon asafoetida (hing)

Instructions

Prepare the limes by washing them thoroughly and cutting them into quarters. Remove any seeds.
Mix the lime quarters with salt in a large bowl. Set aside for 30 minutes to allow the limes to release their juices.
Toast the mustard seeds and fenugreek seeds in a dry pan over medium heat until they become fragrant. Allow them to cool, then grind them into a coarse powder.
Heat the vegetable oil in a pan over medium heat. Add the asafoetida and let it sizzle for a few seconds.
Add the ground mustard and fenugreek seeds, red chili powder, and turmeric powder to the oil. Stir well to combine.
Pour in the vinegar and sugar, stirring until the sugar dissolves completely.
Combine the lime mixture with the spice mixture, ensuring the limes are well coated.
Transfer the pickle to a clean, dry jar. Seal tightly and let it cool to room temperature.
Store the pickle in a cool, dark place for at least a week before consuming to allow the flavors to develop.

Additional Notes

For a milder pickle, reduce the amount of red chili powder. You can also add a few cloves of garlic for extra flavor. This pickle can be stored in the refrigerator for up to 6 months.