#lime pickle

I found them at the grocery store that's on the bus route from my house

I went YESSSSS and may have also done a little dance in front of an Indian man. He was delighted lol

Lime Pickle!

It’s been, and continues to be, very hot here (30 32°C / 90°F) so in the interests of promoting healthful perspiration – but mostly because my current stock of home-made LP is running low (that header photo shows the very last of it, woe) – I’m making some.

My recipe is based on about half a dozen others; mostly leaving out bits I don’t want, like excessively long or multi-stage waiting times, or steps I can ignore since they didn’t have a noticeable effect when I followed them, or even over-spicing.

Yes, really! One on-line recipe wants an entire US cup (250g) of chilli powder! That may be OK with something milder, but what I’ve got is East End Regular and Extra Hot. Even Regular is more than a bit frisky, and Extra Hot is exactly what it says on the packet. I like food that fights back, but I don’t want it to win!

Avengers Ingredients - ASSEMBLE!

1 dozen limes

PICKLE SPICES

4 extra limes for juice 2 Tbsp salt 2 Tbsp chilli powder (2 regular, 1 regular + 1 extra-hot, 2 extra-hot – your choice) 1 Tbsp turmeric powder 1 Tbsp fenugreek powder 1 tsp asafoetida powder 8-10 cloves garlic, finely chopped (about 125g / ½ cup)* 9 cm / 3 inches ginger, finely chopped (about 125g / ½ cup)*

(* I’m sure you could use minced garlic and ginger from jars, but fresh is better.)

OIL TEMPERING SPICES

125 ml / ½ cup vegetable oil 6 dried chillis, torn or snipped small 1 dozen dried curry leaves, torn or snipped small 1 tsp cumin seeds 1 tsp yellow mustard seeds 1 tsp black onion seeds 1 tsp fenugreek seeds *

(*You can use fenugreek powder, as I had to do, however see below.)

Sterilised preserving jars

METHOD

Halve each of the dozen limes top to bottom and, again from top to bottom, cut each half into six slices. Remove any seeds. Put the slices and overflow juice into a glass bowl. Juice the extra limes and add their juice to the bowl along with the rest of the pickle spices.

Mix everything well together, cover and put aside for an hour then uncover, mix again and put aside for another hour.

Heat the vegetable oil in a saucepan and if using seeds, add all the tempering spices. Once the seeds begin to pop enthusiastically, take the saucepan off the heat and lid it to prevent spatter.

NOTE 1: If using fenugreek powder, add it when the seeds have stopped popping. This means the oil has cooled enough that the powder won’t burn.

NOTE 2: if the tempering spices DO burn – you’ll know by the acrid charred smell – throw them out and make a fresh temper. Better to waste some oil and spices than spoil the entire batch of pickle for the sake of false economy.

There are two notions about the oil temper; one says pour it on while still hot, as with a tarka dhal, the other says wait until cold. I prefer using it cold; hot oil hitting cold lime-juice can be a bit dramatic, and any flavour enhancement from the tarka process seems to fade away during the time when the pickle is maturing.

However you decide to do it, add the oil and tempering spices to the limes and pickling spices, mix everything thoroughly and either put it aside for another hour then transfer the pickle to the preserving jars and lid them tightly, or just do it once you finish mixing.

Don’t fill the jars right to the top; leave about 2cm / ½ inch space, enough room for things to move when you give them their daily shake.

Put the jars on a sunny (or at least well day-lit) windowsill and leave them alone – except for a shake once a day to keep things mixing – for at least a fortnight. Longer is better, but two weeks seems to be a reliable time for the lime peel to soften and the flavour to develop.

HINT: when the pickle is ready, purée one jarful using a blender or stick-mixer. (That part-filled jar is the candidate this time.) It won’t have the chunkiness of the whole pickle, but becomes a great ingredient either for zesting up some dish or when combined with yogurt as a salad dressing.

Try puréed pickle mixed with sour cream / mayonnaise and fork-shredded or thin-sliced grilled chicken with a sprinkling of snipped green onion, over some lettuce or other greens and a tomato-sliced-thin on fresh crusty bread. Accompany it with a well-chilled glass of rosé. Or perhaps two...

Indian cuisine is celebrated for its rich flavors and traditional condiments, and few match the bold complexity of lime pickle. From the very first spoonful, its tangy-sour punch, warming spices, and citrusy depth awaken the senses. Whether you enjoy it with everyday dal-rice or stuffed parathas, lime pickle brings balance, brightness, and unforgettable taste to your plate.

At ADF Pickles & Chutneys, we bring you a timeless version of this classic, crafted the traditional way and preserved in pure olive oil. And now, thanks to the ease of buying pickles online, our handcrafted flavors are available at your doorstep—fresh, authentic, and full of character.

What Sets ADF Lime Pickle Apart?

Lime pickle at ADF is prepared using sun-ripened limes cut into quarters and marinated in a masterful blend of mustard seeds, fenugreek, red chili powder, turmeric, salt, and asafoetida. What makes our recipe unique is the use of olive oil—not only as a preservative, but as a clean, heart-healthy alternative to conventional oils.

This results in a lime pickle in olive oil that’s bold, balanced, and perfectly aged for depth of flavor. The citrusy brightness of the lime combines beautifully with warming spices, making every bite a celebration of Indian tradition.

Why Choose Lime Pickle in Olive Oil?

Traditional Recipe: Made from time-tested Indian methods.

Premium Ingredients: Handpicked limes, hand-ground spices.

Olive Oil Preservation: Adds richness and brings health-conscious appeal.

Authentic Flavor: Bold, tangy, spicy, and unforgettable.

Free from Preservatives: Naturally aged and matured.

ADF’s lime pickle is crafted in small batches to preserve authenticity and ensure consistency—just like pickles made at home, but with added purity and shelf-stable convenience.

Buy Pickles Online with ADF: Flavor at Your Fingertips

Looking to buy pickles online that are flavorful, natural, and expertly made? ADF offers a trusted and convenient platform where you can explore and order our complete pickle range. Whether you’re restocking your pantry or gifting a taste of India, our pickles ship securely across India and globally.

How to Enjoy Lime Pickle

Traditional Pairings:

Serve with roti, paratha, or naan for a tangy side.

Add to dal-chawal or khichdi for a flavor boost.

Pair with idli, dosa, or upma to elevate your breakfast.

Creative Applications:

Stir into yogurt or raita for a zesty dip.

Use in marinades for meats or grilled veggies.

Mix into grain bowls or wraps for a citrus-spice twist.

Health Benefits of ADF Lime Pickle in Olive Oil

Each jar of lime pickle in olive oil not only delivers flavor but also comes with added nutritional benefits:

Vitamin C from fresh limes supports immunity.

Spices like fenugreek and turmeric aid digestion.

Olive oil provides heart-healthy fats and antioxidants.

Storage Instructions

Store in a cool, dry place away from direct sunlight.

Always use a clean, dry spoon.

Refrigerate after opening to retain freshness.

More Pickles Online from ADF

In addition to our signature lime pickle, explore ADF’s premium range—all made in olive oil:

Mango Pickle in Olive Oil – Tangy and spicy classic.

Garlic Pickle in Olive Oil – Bold, pungent flavor.

Red Chilli Pickle in Olive Oil – Fiery and intense.

Mixed Vegetable Pickle in Olive Oil – Crunchy and colorful.

Green Chilli Pickle in Olive Oil – Hot and zesty.

We also offer Indian chutneys like Mint-Coriander, Tamarind, Garlic, and Schezwan Chilli—all expertly crafted using heritage techniques.

Final Bite