A traditional Indian lime pickle sits in the sun for weeks before the peel turns soft. This quick version gets there by simmering the limes first, so the pickle is ready to eat the next day. It is salty, sour and spicy, and a spoonful next to dal and rice, parathas or a plain cheese sandwich wakes everything up. Regular supermarket limes work; thin-skinned ones soften fastest.

Indian quick lime pickle with chilli, turmeric and mustard in a glass jar, with fresh limes

Quick Lime Pickle (Instant Nimbu Achar)

Salty, sour and spicy Indian lime pickle made the quick way: limes are simmered until soft, then mixed with chilli, turmeric, mustard and fenugreek. Ready to eat the next day.

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Prep Time 20

Cook Time 10

Resting 1

Total Time 1 30

Servings: 12 servings (about 1 1/2 cups)

Course: Condiment

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

For the pickle

6 limes about 300 g; thin-skinned if possible
2 tbsp salt about 36 g; do not reduce, the salt helps the pickle keep
1.5 tbsp Kashmiri chilli powder or 1 tbsp sweet paprika plus 1/2 tsp cayenne
0.5 tsp ground turmeric
1 tbsp mustard seeds coarsely ground, or 1 tbsp split mustard seeds (rai kuria)
1 tsp fenugreek seeds (methi) dry-roasted for 1 minute, then ground
1 tbsp sugar or jaggery optional; softens the sourness

For the tempering

3 tbsp mustard oil or sesame oil or any neutral oil
0.5 tsp black mustard seeds
0.25 tsp asafoetida (hing) optional; choose a gluten-free brand if needed

Equipment

1 Saucepan
1 Small pan
1 Glass jar with lid

Method

Wash the limes. Put them whole in a saucepan, cover with water and bring to a boil. Simmer for 8 to 10 minutes, until the skins turn a shade paler and feel soft when pressed with a spoon.
Drain and spread the limes on a clean towel. Let them cool and dry completely, about 10 minutes. Any water left on them can spoil the pickle.
Cut each lime into 8 pieces on a dry board, pick out the seeds, and put the pieces and any juice into a dry bowl.
Add the salt, chilli powder, turmeric, ground mustard, ground fenugreek and sugar. Mix well with a dry spoon.
If using mustard oil, heat it in a small pan until it just starts to smoke, then turn off the heat and wait 1 minute. With other oils, heat until hot but not smoking. Add the mustard seeds and asafoetida; they will sizzle.
Let the oil cool for 2 minutes, then pour it over the limes and mix. Spoon the pickle into a clean, completely dry glass jar and close the lid.
Leave the jar at room temperature for 1 day, shaking it a couple of times. It is ready to eat after that, and tastes even better after 3 to 4 days.

Notes

Serve with: dal and rice, khichdi, curd rice, parathas, or a cheese sandwich.

Storage: after the first day, keep the jar in the fridge and eat the pickle within 1 month. Always use a clean, dry spoon, and throw it away if you see mould or it smells off.

Outside India: regular limes work. Kashmiri chilli powder is sold in Indian grocery stores and online; sweet paprika with a little cayenne is a good stand-in.

Less salty: pickles are meant to be eaten a small spoonful at a time. If you reduce the salt, keep the pickle in the fridge from the start and eat it within 1 week.

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