Lime Pickle Recipe
Indian · Condiment · 15 min total
A tangy, spicy Indian condiment made with limes, salt, and aromatic spices, perfect for adding a burst of flavor to meals.
15
min prep
min prep
24
servings
servings
15
kcal/serving
kcal/serving
Ingredients
- 6-8 limes, preferably organic
- 2 tablespoons salt
- 1 teaspoon turmeric powder
- 2 tablespoons mustard oil or vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon asafoetida (hing)
- 1 tablespoon red chili powder
- 1 teaspoon sugar
Instructions
- Wash and dry the limes thoroughly. Cut each lime into 8 wedges, then cut each wedge in half crosswise. Remove any seeds.
- In a bowl, toss the lime pieces with salt and turmeric powder. Transfer to a clean glass jar, cover, and let sit in a warm place for 2-3 days, shaking the jar daily, until the limes soften and release juice.
- After 2-3 days, heat oil in a small pan over medium heat. Add mustard seeds, fenugreek seeds, and cumin seeds. Cook until they start to pop, about 30 seconds. Add asafoetida, then remove from heat.
- Let the oil cool slightly, then stir in red chili powder and sugar.
- Pour the spice oil over the pickled limes in the jar. Mix well. Close the jar and let it mature for at least 1 week before using, shaking occasionally.
Tips
- Store in a cool, dark place for up to 6 months. Refrigerate after opening.
- Serve with rice, curry, or flatbreads.
- Adjust chili powder to taste.
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