If you are a fan of probiotic foods, you will love this spicy Indian lime pickle or nimbu achaar. It is filled with good-for-your-gut bacteria and tastes amazing served with a simple Indian meal of dal and rice. Plus, it couldn't be easier to make, especially when you have the hot summer sun playing sous chef.
Table of Contents
What is an Indian lime pickle?
An Indian lime pickle is a fermented condiment of limes or lemons pickled in spices, including fennel seeds, fenugreek seeds, nigella seeds, mustard seeds, red chili powder and turmeric. It is spicy, salty, tangy and indescribably delicious, and it adds lots of flavor - and nutrition benefits - to a simple meal of dal and rice.
If you've been to an Indian restaurant, you've probably had some served to you alongside poppadum and chutney. But those restaurant pickles, and in fact all store-bought Indian pickles (which are easy to find at Indian grocery stores), fall terribly short when compared to a homemade pickle. Not only does a homemade version taste much better, it also has something that those off-the-shelf versions, which are heavily pasteurized, don't: probiotic bacteria.
I never saw myself making homemade pickles until a few years ago when I began digging deeper into the benefits of probiotic foods, like sourdough breads and sauerkraut. I had grown up eating Indian pickles, and everyone at home, including Jay, loves them, but even so we only ever bought them at the store. As I looked deeper into the process of making pickles, it seemed a shame not to try making a version at home that would have the added probiotic benefit.
Unfortunately, in India, too, making homemade pickles is a dying art and I couldn't really find any good recipes online. So over the years I've created my own recipe for lime pickle or nimbu ka achaar, which is my favorite Indian pickle, tweaking this and that and arriving at a flavorful condiment we love. (Also check out this carrot pickle or gajar ka achar).
Recipe card
Indian Lime Pickle
Ingredients
- 8 medium-large limes (make sure they are as thin skinned as possible. Wash and dry the limes thoroughly. Quarter or cut them into ½-inch pieces.)
- 2 teaspoon fenugreek seeds or methi seeds
- 2 teaspoon nigella seeds (kalonji)
- 1 tablespoon fennel seeds (saunf)
- 2 (heaping) tbsp cayenne (or paprika or Kashmiri chili powder)
- 1 tablespoon turmeric
- 1 teaspoon asafetida or hing (hing)
- ½ cup salt (I use Himalayan pink salt but any finely ground salt is fine. Don't use less because you need the salt as a preservative for the pickles)
- 1 cup avocado oil or any neutral oil (mustard oil is preferred, but any vegetable oil that can withstand high temperatures without burning, like peanut oil, safflower oil, canola oil and sunflower oil, will work.)
- 2 tablespoon mustard seeds
Instructions
- Heat a skillet over medium heat. Add the fenugreek, fennel and nigella seeds to the skillet and toast until very fragrant, 3-5 minutes. Remove to a bowl, let them cool, then add asafetida and powder everything together in a spice grinder or blender.
- Place the limes in a clean, dry glass or ceramic bowl. Add the ground spices in step 1 along with the paprika or cayenne, turmeric, asafetida and salt. Mix well with a clean, dry spoon.
- 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, then turn off the heat.
- Carefully, standing back to avoid any sputter, pour the hot oil into the bowl with the limes and spices. Mix thoroughly, then transfer to the sterilized mason jar.
- Place the mason jar in the hot, full sun on your deck, porch or stoop for 5-7 days, for at least 6-8 hours each day. Turn the mason jar upside down and around each day to ensure the sauce and spices move around the jar.
- Once the pickle is ready, refrigerate immediately.
Nutrition Information
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How to make Indian lime pickle
- Begin by sterilizing a quart-sized mason jar in boiling water. Let the jar dry thoroughly before using.
- Place the nigella, fenugreek and fennel seeds in a small skillet and roast them for 3-5 minutes over medium heat until they are very fragrant and just a shade or two darker. Powder them in a spice grinder and set aside.
- Wash the limes and dry them thoroughly with a clean kitchen towel. You want to make sure there is no water clinging to them. Then cut the limes into bite-sized pieces. If using smallish limes, quarter them. If they are larger, cut them into ½-inch pieces. Place them in a bowl.
- Add the powdered fennel-fenugreek-nigella mix to the bowl with the limes. Add cayenne or paprika or Kashmiri chili powder, turmeric and salt to the bowl. Toss with the limes.
- Heat the oil over high heat. Once hot, add the mustard seeds and let them begin to sputter.
- Turn off the heat and carefully pour the hot oil into the bowl with the limes. Use a spoon to mix everything thoroughly.
- Transfer the pickles to the mason jar. Seal with the lid. Place in full sun every day for 5-7 days for at least 6-8 hours. Bring it in at night and turn the jar around, without opening it, to ensure the ingredients move around and mix.
- After your pickles are ready, refrigerate them. They should last you in the refrigerator for a year.
Key food safety tips
With any fermented food, there is a chance of mold developing. It should not happen if you ensure there is no water remaining on the limes and the mason jar you use to store the pickles is thoroughly sterilized. Also make sure you don't cut down on the amount of oil--it might seem a lot, but remember, that jar of pickles has at least 40-50 servings. If you do see mold develop on the pickles at any point, discard it immediately.
It is also important to know that with all homecooked and preserved foods, including pickles, there is a risk of botulism - a rare but serious and sometimes fatal illness caused by certain bacteria that are naturally present in many places. Botulism is not easily detected without lab tests, so make sure you educate yourself thoroughly before making any pickled and preserved foods.
Indian lime pickle FAQs
Try and pick limes with a thin rind for pickling. If the rind is thick, cut the limes into very small pieces.
Yes. A hot summer sun is definitely best for pickling, but in cooler weather place the jar of pickles on a sunny window sill or sunroom where it will get some direct sunshine during the day.
Dal and rice are a perfect meal to serve this pickle with. I'd serve this with a simple and easy dal like tomato dal and basmati rice or jeera rice. Or serve it with this Masala Khichdi.
Richard Martin says
We live in Tenerife, so sun is no problem. Made this a month ago and it really is easy and delicious. My lime skins were not as thin as I would have liked so let it ferment for 9 days to achieve the best tenderness.
Geoffrey Newbury says
hi just completed the recipe per instructions I have used mustard oil
Vaishali Honawar says
Awesome! Hope you love it.
Nani says
Hello, thanks for this recipe. Would you be able to provide an approximate weight for “8 medium-large limes.” My limes are small.
Jaye says
Hi there, is it essential to refrigerate unopened bottles? I don’t have fridge space.
Vaishali says
It would be safest to refrigerate any bottles of the pickle. You can try canning them - google for different methods of doing so - which can prolong shelf life without refrigeration.
Bonnie Kitchen says
I absolutely love lime pickle was does my whole family (I'll make a curry just so I can have lime pickle with it!!!), but recently haven't been able to find it in stores. (Texas) So this is my first attempt. 🤞🤞🤞.
Padma says
Firstly, Thank you very much Vaishali, for the detailed lime pickle recipe(especially, Thank you for your patience in explaining every step)Though I have taken good care & ensured that no moisture, wetness & no mold, yet my lime pickle smells as old(not fresh).
What to do to refreshen my pickle? is there any remedy?
I don't want to throw away the pickles, but Iam not even relishing/ enjoying it.
Vaishali says
Hi Padma, If the pickle smells off, something is probably wrong and you shouldn't eat it. Did you ensure the limes and spices were submerged in oil at all times? I tamp down the lemons into the oil with a clean spoon everytime I open the jar to make sure everything is completely submerged in oil. Any exposure to the air can cause mold and even if you don't see it, it is likely there if the pickle tastes moldy.
Padma says
Yeah Vaishali,
I made sure that my lime pickles are always submerged in oil all the times. Infact I mixed them with a spoon everyday.
I din't see even a trace of any mold all these days. Initially for a month or so it smelled fresh, but later slowly lost its freshness & eventually started smelling little stale(this being the 2nd month after preparation).
I don't want to throw them away, as the quantity is huge.
Let me know if there is any quick Tips/ Hacks/ Tricks to refreshen it OR to do away with the old smell atleast.(like for e.g. can I mix methi powder OR mustard powder etc. , to refreshen it?)
Let me know please!
- Thanks in advance!
- Padma
Vaishali says
Hi Padma, I don't quite understand what an "old" smell is, and all I can say sitting here without looking at or tasting the pickles is to be careful not to consume anything that may be spoiled. Also be sure you store the pickles in the fridge after they have fermented.
Emmeline says
Hi there, thanks for the recipe. I made it last night. However, I’m curious to know if it’s essential so put the jars in the sun? Is this just a faster way of curing them?
Vaishali says
The sun is essential to cure Indian pickles the right way. If you try to ferment them on the countertop there is a chance they could get spoiled. If putting them in the sun is not an alternative you can skip the fermentation altogether and store them in the fridge.
Sally says
You say to put it out in the sun altho I’m planning to make it now, in November, when there’s not reliable sun. How and where do you recommend them curing in the cloudy, colder months?
Thank you
Vaishali says
Indian pickles need to ferment in the hot summer sun, so it is always best to make them in summer. You can try leaving them in a sunny window but I am not sure how long that would take. Also be careful to keep the limes completely covered in oil and monitor closely for any mold development.
Maureen says
Should the limes be completely submerged in the oil?
Vaishali says
Yes, leaving them exposed to the air could encourage mold. Make sure the oils are completely submerged.
Alamrin says
The limes are still hard. Is there a way to soften them by cooking?
Vaishali says
Like I said in the post, you need to look for and use thin-skinned limes or lemons or the skins won't be soft enough to eat. You can't cook them after they have pickled for the obvious reason that you'll destroy any probiotic benefits. Next time if you can't find thin-skinned limes cut them very small - about a 1/4 inch cubed.
Nteke says
I made this lemon pickle as per recipe and was a success . My friends are asking for more. Thanks for sharing this easy to make recipe
Vaishali says
Yay!! So happy it was a success, and you loved it.
Toni Rooney says
I am in Australia and have an abundance of limes but it is winter (ie limited sun shine). Is there another way I can complete the process?
Renee says
Is this pickle eaten as is? I'm curious how to manage the larger lime pieces? Or is it put into other dishes.
Vaishali says
Yes! The limes, especially if you are careful to pick out ones with a thin, smooth skin, will soften as they pickle and they taste great as a side with rice and dal. You can also cut the lime pieces in small sizes if you would prefer that--I find that cutting them in a small dice of a centimeter each makes them very soft after they have fermented.
Ceri Cort says
Oh it’s glorious NOTHING. Like jars from the supermarket or restaurants. Trouble is getting beautiful unwanted limes and ordering the sunshine at the sa:e time. Lovely with cheese yummmm x
Susan Miller says
I just fell over your recipe on Pinterest! It looks great! I already make a lemon pickle in the hot sun here in northern Portugal but it’s without oil. My limes are ready falling off the tree and I’m going to wash, chop and freeze them..and wait until the hot weather to make your pickle on our balcony in full sun! I’ll come back and tell you how it went! I can’t wait! 😛
Dana says
I am a long-time fermenter and have some tips that may be helpful for those of us who live in colder climates and/or are trying this recipe in the winter months. This mixture will still ferment at room temperature, but will just proceed more slowly. You can compensate for this in one of several ways: chop your limes smaller to expose more surface area, leave out of the refrigerator longer, and use less salt. The converse is true in the summer, incidentally. Traditionally, a higher salt percentage is used during warmer temperatures to slow down the fermentation process (if it proceeds too quickly, it can compromise the texture of the vegetables - sauerkraut will become unpleasantly mushy, for instance). Hope this helps!
Vaishali says
Thanks for the great tips, Dana.