This tart, spicy, lime pickle is zesty! Tempered with mustard seeds, cumin seeds, whole dry chili peppers and spiced with cayenne pepper and fenugreek powder, this pickle is an explosion of flavors. Enjoy it with Curd (Yogurt) Rice, Savory Brown Rice Pongal, or Brown Rice Khichdi or simply spread some of the pickle sauce on your toast. You'll love it!
Course Pickles
Cuisine Indian
Keyword achar, cumin seeds, dry red chili pepper, hing, lemon, lemon pickle, lime, lime pickle, Mustard Seeds, pickle, turmeric powder
Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Raw, Vegan, Vegetarian
Cut 3 limes or lemons into small pieces. Cut the 4th lime in half. Cut one half into small pieces and use the other half to extract lime juice for the marinade.
Add turmeric powder, salt, lime juice, and mix well.
Transfer to a jar, tighten lid, shake well, and set it on a kitchen counter (or pantry) at room temperature. This needs to sit for 3 days. Once or twice a day, shake the jar to ensure everything is mixed well.
On day 4, transfer contents to a clean, dry bowl.
In a pan, heat oil. Add tempering ingredients (cumin and mustard seeds, dry chili peppers and hing) and wait till the seeds crackle.
Add tempering, chili powder, fenugreek powder to the lime/lemon pickle and mix well.
Transfer the pickle to a clean, dry jar with an air tight lid and refrigerate. This pickle should be good for several weeks in the fridge.