No Indian meal is complete without a good pickle—especially lime pickle. This classic lime pickle recipe is simple to make and packed with tangy flavor. Once you try it, you’ll likely never buy a generic supermarket jar of lime pickle again.
Lime pickle is more than a condiment; it’s a versatile ingredient that can enhance many dishes. Spread a spoonful on a sandwich for a bright punch of flavor, stir it into yogurt to make a quick dip, or add a little to stews and soups to introduce a lively, savory note. As you experiment, you’ll find new ways to use it across meals.
Store-bought pickles are convenient, but homemade lime pickle offers advantages you can’t get from commercial jars. You control the quality of ingredients and the level of heat and salt, and you avoid preservatives or artificial additives. Making your own pickle is rewarding and yields a more authentic, fresher taste.
Lime Pickle Ingredients
10 limes
1/2 cup vegetable oil
2 teaspoons mustard seeds
1 teaspoon turmeric
5 green chillies
5 cloves garlic
10 teaspoons salt
15 teaspoons red chilli powder
2 litres water
Method
Bring the water to a boil, add the limes and turmeric, and simmer for 2–3 minutes. Remove from heat and let the limes cool in the water. Once cooled, cut the limes into wedges and place them in a large, clean jar with the salt. Leave the jar uncovered at room temperature for 24 hours to allow the limes to soften and release their juices.
Heat one tablespoon of the oil in a pan over medium-high heat. Add the mustard seeds and cook until they begin to pop. Add the sliced green chillies and crushed garlic, then stir in the lime wedges and red chilli powder. Fry for about 2 minutes, stirring constantly so the spices coat the limes evenly. Remove from heat and let the mixture cool slightly.
Transfer the cooled lime-spice mixture into a sterilised jar. Pour the remaining oil over the mixture to cover the limes, then seal the jar tightly. Allow the pickle to mature for a few days before eating to let the flavors meld.
Store the opened jar of pickle in the refrigerator. Properly made and refrigerated, it will keep for several weeks; the flavor often improves with time.
If you enjoy this lime pickle, try experimenting with other pickles and chutneys to suit your taste—adjust the spice and salt levels to make a version that’s uniquely yours.