Lime pickle, also known as “Nimbu ka Achar” in Hindi, is made from fresh lemons mixed with ground fenugreek seeds, mustard seeds, asafetida, and other spices. The steps to make lime pickle at home are easy, as you will find reading my recipe.
KEY TAKEAWAYS
- Lime pickle is a cherished Indian condiment.
- Pair the pickle with rice dishes, Indian bread, curries, grilled meats, salad, fish or seafood dishes, vegetable stir-fries, and a variety of snack items.
- Store the pickle in an airtight glass container in a dark and cool place. You may refrigerate it for extended shelf life and freshness.
- Lime pickle offers a salty and spicy taste with a hint of tangy and umami undertone.
- Cucumber pickle, green chili pickle, garlic pickle, carrot pickle, tomato pickle, and tamarind pickle will offer a closely similar taste as lime pickle.
I got this recipe from a young girl working at a home décor store while visiting it to buy a few items for my home. It was late afternoon and she was having her lunch. I complimented her lunch’s aroma while browsing the curtains. She blushed and said the taste is further enriched by the pickle she made herself before rushing out.
I asked for the recipe, and she eagerly shared it. I tried it that weekend. My husband said it had freshness, and the boys liked the unexpected burst of flavors. Now, it’s our favorite pickle during lunch. That chat reminded me that even young girls managing both home and work have a quiet confidence—and their food reflects effort, independence, and gentle ambition.
How to Make Lime Pickle? (Step by Step Guide with Images)
Step 1: Start by thoroughly washing and wiping 400 gm of lemons.
Step 2: Slit the lemons lengthwise, removing any seeds.
Step 3: Add 1 tablespoon of salt to each lime.
Step 4: Place the lemons in a jar and close the lid tightly. Store the jar in a cool, dark, and dry place for 30 days. Shake the jar twice a week.
Step 5: After 30 days, the limes will change color and texture, and there will be no more salt. The salt aids in the fermentation process.
Step 6: Transfer the fermented limes into a bowl and cut them into small pieces.
Step 7: In a frying pan, add 1 tablespoon of fenugreek seeds, 1 teaspoon of black mustard seeds, and 1/4 teaspoon of asafoetida. Dry roast these for 1 to 2 minutes on low flame.
Step 8: Let the spices cool, then coarsely grind them.
Step 9: In a pan, heat 3 tablespoons of oil, add 1/2 teaspoon of black mustard seeds, and sauté 5 to 6 crushed garlic cloves for 1 minute.
Step 10: Add the cut limes and fry for 2 to 3 minutes.
Step 11: Mix 3 tablespoons of Kashmiri red chili powder until well combined and add it.
Step 12: Stir spice mix well, and turn off the heat. Let it cool.
Step 13: Store the lime pickle in an airtight jar and preferably serve it from the next day.
Recipe Card
Lime Pickle | Nimbu ka Achar
Ingredients
- 400 grams Lemon
- 1 tbsp Fenugreek seeds
- 1½ tsp Black mustard seeds
- ¼ tsp Asafoetida
- 3 tbsp Rapeseed oil
- 5 pieces Garlic cloves
- 3 tbsp Kashmiri red chili powder
Instructions
- Start by thoroughly washing and wiping 400 gm of lemons.
- Slit the lemons lengthwise, removing any seeds.
- Add 1 tablespoon of salt to each lime.
- Place the lemons in a jar and close the lid tightly. Store the jar in a cool, dark, and dry place for 30 days. Shake the jar twice a week.
- After 30 days, the limes will change color and texture, and there will be no more salt. The salt aids in the fermentation process.
- Transfer the fermented limes into a bowl and cut them into small pieces.
- In a frying pan, add 1 tablespoon of fenugreek seeds, 1 teaspoon of black mustard seeds, and 1/4 teaspoon of asafoetida. Dry roast these for 1 to 2 minutes on low flame.
- Let the spices cool, then coarsely grind them.
- In a pan, heat 3 tablespoons of oil, add 1/2 teaspoon of black mustard seeds, and sauté 5 to 6 crushed garlic cloves for 1 minute.
- Add the cut limes and fry for 2 to 3 minutes.
- Mix 3 tablespoons of Kashmiri red chili powder until well combined and add it.
- Stir spice mix well, and turn off the heat. Let it cool.
- Store the lime pickle in an airtight jar and preferably serve it from the next day.
Notes
Nutrition Info (Estimation Only)
