Indian Lime Pickle (Print version)
A tangy, spicy Indian Lime Pickle made with salted limes, toasted mustard, fenugreek, chili, turmeric, and oil.
# Ingredients:
For the salted limes
01 -
1 lb (450 g) small thin-skinned limes, scrubbed and dried
02 -
3 tablespoons kosher salt
For the spice oil
03 -
1/2 cup (120 ml) neutral oil, such as sunflower or canola
04 -
2 teaspoons brown or black mustard seeds
05 -
1 teaspoon fenugreek seeds
06 -
12 fresh curry leaves, dried well
07 -
1 1/2 tablespoons Kashmiri chili powder
08 -
1 teaspoon ground turmeric
09 -
1/4 teaspoon gluten-free asafoetida, or omit
10 -
2 tablespoons fresh lime juice, if needed to loosen
# Instructions:
01 -
Wash a 1-quart glass jar and lid in hot soapy water, rinse well, and dry completely. The jar and all utensils should be dry before the limes go in.
02 -
Cut each lime into 8 small wedges. Toss with the kosher salt, then pack tightly into the jar with any juices from the bowl.
03 -
Cover the jar and set it in a bright warm spot for 7 days. Shake once a day to move the salty brine through the lime pieces.
04 -
Heat the oil in a small skillet over medium heat. Add mustard seeds, fenugreek seeds, and curry leaves. Cook for 1-2 minutes, just until the mustard crackles and the spices smell toasted.
05 -
Remove the skillet from the heat. Stir in Kashmiri chili powder, turmeric, and asafoetida. Let the spice oil cool for 5 minutes.
06 -
Pour the spice oil over the salted limes. Add 1-2 tablespoons fresh lime juice only if the mixture looks dry. Press the lime pieces below the oil, cover, and refrigerate for at least 7 more days before serving.
# Good to know:
01 -
Hands-on time is short, but the pickle needs about 2 weeks of curing before serving.
02 -
Use a clean dry spoon each time and keep the lime pieces covered with oil.
03 -
This is a strong condiment. Serve 1-2 teaspoons per person.