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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 minutes
Cook Time 10 minutes
Resting 1 day
Total Time 1 day 30 minutes
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
 

  1. 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.
  2. 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.
  3. 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.
  4. Add the salt, chilli powder, turmeric, ground mustard, ground fenugreek and sugar. Mix well with a dry spoon.
  5. 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.
  6. 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.
  7. 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.