Spicy Hot Indian Pickle Recipe

Lime pickle or lemon pickle is a favorite of many. As lime or lemons are available throughout the year, you can make lemon pickle anytime you want. But then, it makes sense to make it when they are available in plenty and are cheaper.

Lemon pickle takes about a month to get soft and ready to eat. You may start to use it after 15 days if you do not mind a slightly bitter taste and the not so soft lemon rind. It has a wonderful taste of it's own. So no harm in starting to use it after 2 weeks if you like the taste.

For this pickle, use spotless, juicy lemons. Wash them thoroughly and dry them well. Any remaining moisture may spoil the pickle.

How to make Lime Pickle - Lemon Pickle

Ingredients for lemon pickle:

• Limes - 10 No.
• Red chilli powder - 1 table spoon
• Salt - 3 table spoons
• fenugreek seeds(methi) - 1/2 teaspoon
• Turmeric powder - 1 teaspoon
• Asafoetida(hing) - 1/2 teaspoon

Preparation

• Roast lightly fenugreek seeds.
• Grind/pound to fine powder
• Cut Limes in 4 or 8 pieces, as you wish. I usually cut them in 8 pieces.

Seasoning ingredients:

• Oil - for seasoning - 2 tablespoons
• Mustard seeds - 1 teaspoon
• Turmeric powder(haldi powder) - 1/2 teaspoon
• Asafoetida (hing)- 1/4 teaspoon

Make Seasoning:

1. Heat Oil
2. Add Mustard seeds, Turmeric powder, Asafoetida
3. Cool completely before adding to pickle

Making Lime pickle:

1. Mix together lime pieces, salt, red chili powder, fenugreek, turmeric and asafetida.
2. Add the cooled seasoning
3. Mix well and fill in dry airtight bottle.
4. Shake the bottle/mixture everyday with a dry spoon once per day for about 15 days.

Lemon Pickle is ready to eat. Serve with any dish such as snacks, rice, roti, poori etc. It is best with curd rice

---

Go To Pickle Recipes from Lime Pickle Recipe Page

Go To Vegetarian Recipes home Page from Lime Pickle Recipe