Homemade Lime Pickle | Pickle Recipes | Nimbekayi Uppinakayi

Lip-smacking, juicy, mildly spicy, refreshing homemade lime pickle
01/31/2017 5:16:29 PM vindhyadesai

Homemade Lime Pickle

We all know pickling is an art. It is this statement which makes us all take a step back and stop ourselves from trying to make pickles. Making pickles in India is a very old tradition. Homemade lime pickle, lemon pickle, mango pickle have to be the most popular pickle recipes.
Just make pickles in a clean dry environment. Then you will find pickle making a breeze. Even I have experienced pickles turning out bad after taking utmost care. But it is definitely possible to make good pickles.


Homemade lime pickle is one of my favourites. It tastes just heavenly. I eat it with hot rice or with parathas or dab it on my toast. Oh boy, I love homemade lime pickle. I adapted the technique of layering salt and lime pieces from here.
Key points to remember while making pickle is to use good quality ingredients (preferably organic or locally sourced/grown). It is also important to keep containers and bottles clean, dry and sterilized (air dried). Simple precautions make pickles turn out the way they should be.
Do try other homemade dishes and DIY items from FOI! More pickle recipes will be added.

Homemade Lime Pickle | Pickle Recipes | Nimbekayi Uppinakayi
 
Prep time
Cook time
Total time
 
Lip-smacking, juicy, mildly spicy, refreshing homemade lime pickle
Author:
Recipe type: Side
Cuisine: Indian
Serves: 40 pickle pieces
Ingredients
  • 5 unwaxed limes
  • Juice of 1 unwaxed lime
  • Juice of 1 unwaxed lemon
  • Scant 2 Tbsp red chilli powder (byadagi/Kashmiri)
  • ¼ Tsp methi/menthya/fenugreek seeds
  • 6 Tsp salt (powdered sea salt preferably)
For Tadka:
  • ¼ Cup groundnut oil
  • 2 Tsp mustard
  • ¼ Tsp hing
Method
  1. Wash and air dry, 5 limes
  2. First cut them into halves and then quarter each half to get 8 lime pieces out of each one. Squeeze 1 lime + 1 lemon (about 75ml~)
  3. In a clean sterilised glass jar, sprinkle 1 Tsp salt at base, add 8 limes
  4. Now sprinkle 1 Tsp salt again, next add one more layer of limes
  5. Repeat this till limes are over, lastly sprinkle last Tsp of salt
  6. Pour lime + lemon juice all over
  7. Cover with cling wrap at the mouth or muslin cloth or even parchment paper, close lid, keep in dry place
  8. Next, keep shaking bottle every 12 hours, at the end of 2½ or 3 days, give a good shake. Pickle pieces change colour and their skin turns lighter and browner
  9. Roast methi seeds lightly and pound them into a powder in a mortar
  10. Add red chilli powder, add methi powder, mix well with clean wooden spoon, shake a little, cover and set aside. Now to wait again :). Keep an eye on the bottle. Pickle pieces will soften up and absorb all flavours
  11. After 3 weeks open jar and shake a little
  12. Make tadka with 3 Tbsp groundnut oil, heat, add 1 Tsp mustard seeds, allow to splutter
  13. Turn off heat, add ¼ Tsp hing, let it cool completely, pour over pickle, enjoy with hot rice
  14. Use as required. I love it with red boiled rice or ponni rice or regular sona masuri rice. It is also best enjoyed with curd rice!
Notes
Please note, prep time does not include waiting time while pickle pieces are absorbing those wonderful flavours and softening up

As mentioned, use clean, dry spoons and containers

Adjust chilli powder as per spiciness desired

Keep in cool, dry place

Use only lime juice if you want instead of lemon juice

Homemade Lime Pickle Stepwise:
Wash and air dry, 5 limes
 
First cut them into halves and then quarter each half to get 8 lime pieces out of each one. Squeeze 1 lime + 1 lemon (about 75ml~)
  
In a clean sterilised glass jar, sprinkle 1 Tsp salt at base, add 8 lime pieces
    
Now sprinkle 1 Tsp salt again, next add one more layer of limes

Repeat this till limes are over, lastly sprinkle last Tsp of salt
 
Pour lime + lemon juice all over
  
Cover with cling wrap at the mouth or muslin cloth or even parchment paper, close lid, keep in dry place
  
Next, keep shaking bottle every 12 hours, at the end of 2 1/2 or 3 days, give a good shake. Pickle pieces change colour and their skin turns lighter and browner
  
Roast methi seeds lightly and pound them into a powder in a mortar
  
Add red chilli powder, add methi powder, mix well with clean wooden spoon, shake a little, cover and set aside. Now to wait again :). Keep an eye on the bottle. Pickle pieces will soften up and absorb all flavours
        
After 3 weeks open jar and shake a little
   
Make tadka with 3 Tbsp groundnut oil, heat, add 1 Tsp mustard seeds, allow to splutter
 
Turn off heat, add 1/4 Tsp hing, let it cool completely, pour over 
pickle, enjoy with hot rice
  
Use as required. I love it with red boiled rice or ponni rice or regular sona masuri rice. It is also best enjoyed with curd rice!
   

Leave a Reply

Your e-mail address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.