Authentic Indian Lime Pickle Recipe – Green Chilli & Kashmiri Chilli

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Lime Pickle Recipe – Green Chilli & Kashmiri Chilli

Hey everyone! If you’ve ever craved that zingy, spicy, utterly addictive lime pickle that just makes a meal, you’re in the right place. This isn’t just any lime pickle; it’s the one my Dadi (grandmother) used to make, and honestly, it’s a little piece of my childhood. It takes a bit of patience, but trust me – the flavour explosion is SO worth it. Let’s get pickling!

Why You’ll Love This Recipe

This lime pickle (or nimbu ka achar as we call it) is a staple in Indian households for a reason. It’s incredibly versatile – perfect with dal-rice, parathas, khichdi, or even just a simple yogurt meal. The combination of tart limes, fiery chillies, and aromatic spices is seriously addictive. Plus, it’s surprisingly easy to make, even if you’ve never attempted pickling before!

Ingredients

Here’s what you’ll need to create this magic:

• 25 limes
• 250 gm rock salt (about 1 cup)
• ½ tsp hing (asafoetida)
• 4 tbsp Kashmiri red chilli powder
• 15 Indian green chillies

Ingredient Notes

Let’s talk ingredients, because getting these right makes all the difference!

• Rock Salt: Don’t even think about using regular table salt. Rock salt has a unique mineral flavour and texture that’s crucial for proper fermentation and that authentic pickle taste. It also helps keep the limes crisp.
• Kashmiri Red Chilli Powder: This is where the beautiful colour and mild heat come from. Kashmiri chillies aren’t super spicy, but they give a gorgeous vibrant red hue to the pickle. If you can’t find it, you can use regular red chilli powder, but be mindful of the spice level!
• Hing (Asafoetida): A tiny pinch of hing goes a long way! It adds a wonderful savoury depth and aids in digestion – a traditional ingredient in Indian cooking. It can smell a little funky on its own, but trust me, it transforms when cooked.
• Lime Varieties: I prefer using juicy limes – the kind you find readily available in India. You can experiment with different varieties, but the key is to choose limes that aren’t too thick-skinned.

Step-By-Step Instructions

Okay, let’s get down to business!

1. First, grab a clean, dry glass or plastic jar (about 1 kg capacity). Sterilizing it isn’t essential for this recipe, but it’s always a good idea to ensure everything is super clean.
2. Wash and pat the limes completely dry. This is important to prevent mould. Then, cut each lime into 4-6 wedges, keeping the seeds intact. The seeds actually help with fermentation!
3. Now, add the lime wedges to your jar. Sprinkle in the rock salt, red chilli powder, and hing. Give everything a really good mix – make sure the spices are evenly distributed.
4. Cover the jar and let it sit at room temperature for 4 days. This is where the magic starts to happen! Remember to stir it daily with a clean, dry spoon. This helps distribute the salt and spices and prevents mould.
5. After 4 days, add the washed and thoroughly dried green chillies to the mixture. Slit them down the middle to help release their flavour.
6. Continue fermenting for another 4 days, stirring once a day. You’ll start to notice the limes softening and the mixture becoming more liquidy.
7. Your pickle is ready to enjoy after 8 days! But honestly, it gets even better with age. You can mature it for up to a month for a softer, more flavourful pickle.

Expert Tips

• Dry Everything: Seriously, moisture is the enemy! Make sure your jar, limes, and chillies are completely dry before you start.
• Use a Dry Spoon: Always use a clean, dry spoon when stirring.
• Temperature Matters: Room temperature is ideal for fermentation. Avoid direct sunlight.
• Listen to Your Pickle: The fermentation time can vary depending on the temperature and humidity. Taste it after 8 days and see if it’s to your liking.

Variations

Want to make this pickle your own? Here are a few ideas:

• Spice Level Adjustment: Reduce the number of green chillies for a milder pickle, or add more for extra heat! My friend, Priya, loves to add a few bhut jolokia chillies for a serious kick.
• Regional Variations: South Indian versions often include a touch of mustard seeds and curry leaves. North Indian versions might use a bit of turmeric powder.
• Using Different Chillies: Experiment with different types of green chillies – Thai green chillies will add a different flavour profile.
• Vegan Adaptation: Double-check that your rock salt source is vegan-friendly, as some brands may use animal-derived processing aids.

Serving Suggestions

This pickle is amazing with… well, everything! But here are a few of my favourites:

• Dal-Rice: A classic combination!
• Parathas: Stuff parathas with potatoes and serve with a dollop of yogurt and this pickle.
• Khichdi: The perfect comfort food.
• Yogurt: A simple yet satisfying meal.

Storage Instructions

Once your pickle is ready, store it in an airtight jar in a cool, dark place. It will keep for several months, even up to a year! Just make sure to always use a clean, dry spoon when taking some out.

FAQs

Let’s answer some common questions:

• What type of limes are best for this pickle? Any juicy limes will work, but I prefer the Indian limes you find in most Asian grocery stores.
• Can I use regular salt instead of rock salt? It’s not recommended. Rock salt is crucial for the fermentation process and the authentic flavour.
• How do I know when the pickle is ready? After 8 days, taste it! The limes should be softened, and the flavour should be tangy, spicy, and salty.
• What is the purpose of adding hing/asafoetida? Hing adds a savoury depth and aids in digestion.
• Can this pickle be made without green chillies? Yes, you can omit the green chillies for a milder pickle.
• How long does this pickle stay fresh? Properly stored, it can last for several months, even up to a year.
• What is the best way to stir the pickle during fermentation? Always use a clean, dry spoon to avoid introducing any bacteria.

Enjoy making this delicious and authentic Indian lime pickle! I hope it brings a little bit of sunshine to your kitchen. Let me know how it turns out in the comments below!