Indian Lime Pickle Recipe
This Indian lime pickle is made with preserved limes and zero water, ensuring a long shelf life while the flavors deepen over time. Tangy, spicy, and bursting with bold flavors, this homemade pickle is the perfect condiment for any meal. Learn how to preserve limes and make the ultimate pickle today!
Servings: 40 servings
Calories: 147kcal
Ingredients
For the Lime preserve
- 12 limes washed and completely dried
- 10 to 12 teaspoons salt
- ¼ cup white vinegar
For the pickle
- ⅓ cup coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 2 pinch asafoetida hing
- curry leaves
- 6 green chillies chopped finely
- 15 garlic cloves chopped finely
- 2 inch ginger chopped finely
- 1 ½ tablespoons red chilli powder adjust accordingly
- ½ tablespoon kashmiri red chilli powder
- 1 teaspoon turmeric powder
- white vinegar or lime juice to adjust the consistency
Instructions
Prepare the Lime Preserve
- Thoroughly wash the limes and let them dry completely.12 limes
- Quarter each lime, slicing them all the way down but leave the wedges attached at the end. What we want is whole lime with four wedges that are still attached.
- Put one teaspoon of salt into the cavity of each lime.10 to 12 teaspoons salt
- Now, place each lime into the clean jar. It is okay to press them in if there is a space constraint.
- Let this salted lime sit in a dark place for 7 to 8 days. This step kick-starts the maceration process and softens the limes.
- After 8 days the limes would have released enough juice. But to ensure they are submerged in juice, add some vinegar or more freshly squeezed lime juice and close the jar tightly.¼ cup white vinegar
- Let this sit at room temperature, preferably in a dark place for a minimum of 30 days or more. The more it sits, the softer the lime gets.
Prepare the Pickle
- Heat coconut or sesame oil in a flat-bottomed wide saucepan on low to medium flame.⅓ cup coconut oil
- Add mustard seeds, let it splutter and then add fenugreek seeds, curry leaves and asafoetida. Saute until fragrant.1 teaspoon mustard seeds, 1 teaspoon fenugreek seeds, curry leaves, 2 pinch asafoetida
- Add the chopped green chillies, garlic and ginger. Saute the mixture until fragrant and ginger gets a bit soft and sticking.6 green chillies, 15 garlic cloves, 2 inch ginger
- Reduce the heat to lowest and add the spice powders and mix well.1 ½ tablespoons red chilli powder, ½ tablespoon kashmiri red chilli powder, 1 teaspoon turmeric powder
- Add the preserved limes along with all the vinegar liquid from the bottle.
- Now if you feel the liquid is not enough for the mixture to come to BOIL, then add some more vinegar and let the mixture come to a boil.white vinegar
- Let it cool completely and transfer to a clean bottle with a dry spoon and store it away from moisture.
- This pickle doesn't need refrigeration in any weather condition. I have tested in all seasons here. If you are not confident to leave it outside, you can keep it in the fridge and use it.
Notes
This batch yileds approx. 1 ½ to 2 cups of achaar. The nutrion value is calculated for 2 tsp.
Nutrition
Serving: 2teaspoon | Calories: 147kcal | Carbohydrates: 28.2g | Protein: 5.4g | Fat: 3.8g
