Lime pickle, or nimbu ka achaar, is a popular dish served in India. There are no pickles in it; rather the lime itself is pickled.
Lime pickle is surprisingly easy to make, but it does take patience and time for them to come out just right. This recipe requires putting a lime mixture in a pickling jar and leaving it for two weeks so it can ferment, hence the extra time involved. (Some recipes use a four-week duration for fermentation.)
When it's all said and done and the food is prepared you will have a dish with sour tart lime and hot spices blended to perfect Indian culinary perfection. Lime pickle can be served over a variety of foods including rice or lentils. Not only is it delicious, but fermented foods are said to have a long list of health benefits, so it can be a healthful meal addition as well.
- 2 dozen medium to large limes, quartered with seeds removed
- 3/4 cup white sea salt
- 1/4 cup black rock salt
- 8 teaspoons fennel seeds, roasted and coarsely ground
- 8 teaspoons mustard seeds, coarsely ground
- 8 teaspoons chili powder
- 3 teaspoons turmeric powder
- 2 cups mustard oil
- 2 teaspoons mustard seeds
- 1 teaspoon asafetida
Gather the limes and a sterilize and dry a glass pickling jar.
Place the limes into the jar, cover with the white and black salts and mix well. Cover the jar tightly and keep it out in the sun for two weeks (this is the part where you must have patience!). The limes turn a pale brown color in this time.
Gather the remaining ingredients.
Mix the mustard powder, fennel, chili, and turmeric powders together and add the spices to the limes. Mix thoroughly.
Pour this hot oil over the limes and mix everything well.
Allow the pickles to rest for one additional week before eating.
- Mustard oil is illegal to sell for consumption in the U.S. and Canada, as it has been tied to health warnings. You can, however, still find mustard oil in some stores being sold as an essential oil or massage oil. Mustard oil is derived from mustard seeds. It has a nice flavor, and the allyl isothiocyanate gives it a pungent aroma. The erucic acid in it is said to be toxic when ingested.
- For this recipe, you can another vegetable oil like extra-virgin olive oil as a substitute. Peanut oil and rice bran oil are some other choices. Ginger and balsamic vinegar can also be used in place of the mustard oil.