Description
Indian Lime Pickle is a bold and tangy homemade condiment that perfectly balances fresh limes’ sharpness with a harmonious blend of spices. This classic Indian pickle adds a zestful explosion of flavor with heat, a touch of sweetness, and vibrant aromas. Ideal as a side dish, condiment, or spicy spread, it enhances simple meals like rice, rotis, or grilled dishes, and offers a customizable heat level with a long shelf life when prepared correctly.
Ingredients
Scale
Main Ingredients
- 8–10 fresh limes (firm and juicy)
- 3 tablespoons salt
- 2 teaspoons red chili powder
- 1 teaspoon turmeric powder
- 1 tablespoon fennel seeds
- 1 tablespoon mustard seeds
- 1/8 teaspoon asafoetida (hing)
- 1/2 cup mustard oil
- 1–2 teaspoons sugar (optional)
Instructions
- Step 1: Preparing the Limes Wash the limes thoroughly and dry them completely. Cut each lime into small pieces, removing any seeds to prevent bitterness. Ensure the lime pieces are uniformly sized for even absorption of spices and oil.
- Step 2: Salting and Mixing Place the chopped limes into a clean, dry bowl. Sprinkle salt generously over the lime pieces and mix well. Let the mixture sit for 3 to 4 days in a dry, sunny spot to soften the limes and release their juices.
- Step 3: Roasting Spices Dry roast mustard seeds and fennel seeds separately over medium heat until they emit a nutty aroma. Allow the seeds to cool, then grind them coarsely, avoiding turning them into a powder to maintain texture in the pickle.
- Step 4: Tempering the Oil and Spices Heat the mustard oil in a pan until it begins to smoke slightly to remove its raw flavor. Reduce the heat, then add asafoetida followed by the ground roasted spices, turmeric powder, and red chili powder. Stir the mixture for a few seconds to bloom the spices and release their flavors.
- Step 5: Combining Everything Pour the spiced oil mixture over the salted lime pieces and mix thoroughly. If desired, add sugar at this stage to balance the flavors. Transfer the combined mixture into a sterilized glass jar, ensuring the oil covers the pickle completely to prevent spoilage.
- Step 6: Aging the Pickle Seal the jar tightly and keep it in a warm place for approximately 2 weeks. Shake the jar gently every day or every other day to help the flavors meld and develop. After aging, the pickle is ready to be enjoyed and can be refrigerated for longer shelf life.
Notes
- Use fresh, firm limes for the best tangy and vibrant flavor.
- Make sure all ingredients and utensils are completely dry to prevent spoilage.
- Let the lime mixture rest in direct sunlight to accelerate fermentation and deepen flavor.
- Seal the storage jar tightly to avoid air exposure and extend shelf life.
- Adjust the spice levels gradually during preparation to suit your taste preferences.
- Store the pickle in an airtight glass jar in a cool, dry place or refrigerate after opening.
- Freezing is not recommended as it can change the texture; if necessary, freeze in small airtight containers and thaw slowly in the refrigerator.
- The pickle is usually served cold or at room temperature; stir well before serving to mix separated oil.
- Prep Time: 15 minutes (plus 3-4 days salting and 2 weeks aging)
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Tempering and aging
- Cuisine: Indian
Nutrition
- Serving Size: 1 tablespoon (15g)
- Calories: 40
- Sugar: 1g
- Sodium: 400mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 0.2g
- Cholesterol: 0mg
Keywords: Indian lime pickle, homemade pickle, spicy condiment, tangy pickle, Indian side dish, mustard oil pickle