Meal Prep · Indian
Lime Pickle
A tangy, spicy, and aromatic Indian condiment that brightens any meal.
Ingredients
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Step-by-step- Wash limes thoroughly and pat them completely dry. Cut each lime into 8 wedges, removing any seeds.
- In a large non-reactive bowl, combine the lime wedges with rock salt. Mix well and let it sit covered at room temperature for 2-3 days, stirring once daily, until the limes soften and release juice.
- Heat mustard oil in a heavy-bottomed pan or kadai over medium heat. Once hot, reduce heat and add fenugreek seeds and mustard seeds. Let them splutter.
- Add asafoetida and turmeric powder, stirring quickly for a few seconds. Be careful not to burn the spices.
- Add the salted lime mixture (limes and all their released juice) to the pan. Mix well and bring to a gentle simmer.
- Add red chili powder and jaggery (if using). Stir well and continue to simmer on low heat for 30-40 minutes, or until the lime peels are tender and the pickle thickens slightly.
- If using, add vinegar in the last 5 minutes of cooking. Remove from heat and let the pickle cool completely.
- Once cooled, transfer the lime pickle to clean, sterilized glass jars. Ensure the pickle is submerged in its own liquid.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 30 kcal |
| Carbohydrates | 5 g |
| Fat | 1.5 g |
| Protein | 0.5 g |
| Sodium | 300 mg |
Storage & Freezer Guide
Make it last Refrigerator Up to 6 months
Store in an airtight, sterilized glass jar. Ensure a layer of oil (or the pickle’s own liquid) covers the limes to prevent spoilage.
Freezer Not recommended for texture
While technically freezable, the texture of the limes can become mushy upon thawing. Best stored refrigerated or at room temperature if properly prepared and sealed.
Reheat Not applicable
Lime pickle is typically served at room temperature as a condiment and does not require reheating.
Chef’s Corner
- Always use completely dry limes and sterilized jars to prevent mold and ensure a long shelf life.
- For a deeper flavor, allow the pickle to mature for at least 2-4 weeks before serving. The flavors will meld beautifully.
- Adjust the amount of chili powder and jaggery according to your preference for spice and sweetness.
- Ensure the pickle is always submerged in its own oil/liquid or add a little extra oil on top to create a seal against air.
