Indian Lime Pickle (Print Version)
# Ingredients:
→ For the pickle
01 -
8 medium-large limes, thin-skinned preferred, washed, dried and quartered or cut into ½-inch pieces
02 -
2 teaspoons fenugreek seeds (methi seeds)
03 -
2 teaspoons nigella seeds (kalonji)
04 -
1 tablespoon fennel seeds (saunf)
05 -
2 heaping tablespoons cayenne pepper (or paprika or Kashmiri chili powder)
06 -
1 tablespoon turmeric
07 -
1 teaspoon asafetida (hing)
08 -
¼ to ½ cup salt (Himalayan pink salt or any finely ground salt)
09 -
1 cup avocado oil or any neutral oil (mustard oil preferred)
10 -
2 tablespoons mustard seeds
# Instructions:
01 -
Heat a skillet over medium heat. Add the fenugreek, fennel, and nigella seeds to the skillet and toast until very fragrant, about 3-5 minutes. Remove to a bowl and let cool. Add the asafetida and powder everything together in a spice grinder or blender.
02 -
Place the lime pieces in a clean, dry glass or ceramic bowl. Add the ground spice mixture along with the cayenne (or paprika), turmeric, and salt. Mix well with a clean, dry spoon to ensure all lime pieces are coated.
03 -
Heat the oil in the same skillet you used to toast the spices. Once it's hot, add the mustard seeds. Wait until they begin to sputter and pop, then turn off the heat immediately.
04 -
Carefully, standing back a little to avoid splatters, pour the hot oil with mustard seeds into the bowl with the limes and spices. Mix thoroughly, then transfer the entire mixture to a sterilized quart-sized mason jar.
05 -
Place the mason jar in direct, hot sunlight on your deck, porch, or windowsill for 5-7 days, for at least 6-8 hours each day. Turn the mason jar upside down and around daily to ensure the sauce and spices move around and all lime pieces get equal exposure.
06 -
Once the pickle has fermented to your liking (the limes will soften and the flavors will meld), refrigerate immediately. The pickle will continue to develop flavor over time and can last for months when properly stored.
# Notes:
01 -
This traditional Indian lime pickle (nimbu achaar) is a probiotic-rich condiment that pairs perfectly with rice, dal, or any Indian meal.
02 -
Choose thin-skinned limes for the best results, as they'll soften more readily during fermentation.
03 -
The salt acts as a natural preservative, so don't reduce the amount or your pickle may spoil.