18 Spicy Lime Pickle Recipes Canning Delights

Ready to add a zesty kick to your meals? Our collection of 18 Spicy Lime Pickle Recipes is here to transform your canning game! Perfect for home cooks looking to spice up their pantry with vibrant, tangy flavors, these recipes promise to delight your taste buds. Whether you’re a pickle pro or a newbie, there’s something here for everyone. Let’s dive into the world of bold, spicy lime pickles together!

Spicy Lime Pickle with Mustard Oil

Spice up your pantry with this vibrant Spicy Lime Pickle, a tangy condiment that packs a punch and pairs perfectly with everything from grilled meats to simple rice dishes.

Ingredients

• 10 small limes, washed and dried
• 1/4 cup mustard oil
• 2 tbsp salt
• 1 tbsp turmeric powder
• 2 tbsp red chili powder
• 1 tbsp fenugreek seeds
• 1 tbsp fennel seeds
• 1 tbsp mustard seeds

Instructions

1. Cut each lime into 8 wedges and place them in a large, clean jar.
2. In a small pan, heat the mustard oil over medium heat until it starts to smoke slightly. Let it cool for a minute.
3. Add the salt, turmeric powder, red chili powder, fenugreek seeds, fennel seeds, and mustard seeds to the jar with the limes.
4. Pour the cooled mustard oil over the limes and spices. Seal the jar tightly and shake well to mix everything together.
5. Store the jar in a cool, dark place for 7 days, shaking it once daily to ensure the flavors meld.

This pickle’s bold flavors develop beautifully over time, with the mustard oil adding a distinctive depth that’s hard to resist.

Tip: For an extra kick, add a sliced green chili to the jar before sealing.

Homemade Lime Pickle with Fenugreek

Brighten up your meals with this tangy and spicy Homemade Lime Pickle with Fenugreek, a condiment that packs a punch of flavor in every bite.

Ingredients

• 10 small limes, washed and dried
• 1/4 cup fenugreek seeds
• 1/2 cup salt
• 1/4 cup red chili powder
• 1/2 cup mustard oil
• 1 tbsp turmeric powder
• 1 tbsp sugar

Instructions

1. Cut the limes into quarters without separating them at the base. Place them in a large, clean jar.
2. Dry roast the fenugreek seeds in a pan over medium heat for 2 minutes until fragrant. Grind them into a coarse powder.
3. Sprinkle the salt over the limes in the jar, ensuring each piece is well coated. Seal the jar and let it sit in sunlight for 2 days, shaking it gently once a day.
4. After 2 days, add the fenugreek powder, red chili powder, turmeric powder, and sugar to the jar. Pour in the mustard oil and mix everything well.
5. Seal the jar again and leave it in sunlight for another 5 days, shaking it gently each day to mix the flavors.

The fenugreek adds a subtle bitterness that balances the lime’s acidity, creating a pickle that’s as complex as it is addictive.

Tip: For an extra kick, add a teaspoon of crushed garlic along with the spices.

Quick Lime Pickle with Red Chili Powder

Spice up your meals with this Quick Lime Pickle, a tangy and fiery condiment that comes together in no time!

Ingredients

• 4 limes, washed and dried
• 2 tablespoons red chili powder
• 1 tablespoon salt
• 1 teaspoon turmeric powder
• 2 tablespoons mustard oil

Instructions

1. Cut the limes into small wedges, removing any seeds.
2. In a bowl, mix the lime wedges with 1 tablespoon salt and 1 teaspoon turmeric powder. Let it sit for 30 minutes to draw out the juices.
3. Heat 2 tablespoons mustard oil in a pan until it starts to smoke slightly, then turn off the heat and let it cool for a minute.
4. Add 2 tablespoons red chili powder to the oil, stirring quickly to avoid burning the spices.
5. Combine the spiced oil with the lime mixture, stirring well to ensure all the lime pieces are coated.
6. Transfer the pickle to a clean, dry jar and seal tightly. Let it sit at room temperature for 24 hours before using to allow the flavors to meld.

The magic of this pickle lies in the way the sharpness of the lime mellows into a deep, spicy tang, making it a perfect companion to rice or bread.

Tip: For an extra kick, add a pinch of asafoetida (hing) to the oil along with the chili powder.

Traditional Lime Pickle with Asafoetida

Spice up your pantry with this tangy and fiery Traditional Lime Pickle, a staple in Indian cuisine that brings a burst of flavor to any meal. With the unique addition of asafoetida, it’s a pickle that’s as aromatic as it is delicious.

Ingredients

• 10 medium limes, washed and dried thoroughly
• 1/4 cup salt
• 2 tbsp red chili powder
• 1/2 tsp turmeric powder
• 1/2 tsp asafoetida (hing)
• 1/4 cup mustard oil

Instructions

1. Cut the limes into quarters, ensuring they’re not fully separated at the base.
2. In a large bowl, mix the limes with 1/4 cup salt, ensuring each piece is well coated. Cover and let sit at room temperature for 2 days, stirring once daily.
3. On the third day, add 2 tbsp red chili powder, 1/2 tsp turmeric powder, and 1/2 tsp asafoetida to the limes, mixing thoroughly.
4. Heat 1/4 cup mustard oil in a small pan until it just begins to smoke, then let it cool slightly before pouring over the lime mixture. Stir well to combine.
5. Transfer the pickle to a clean, dry jar, pressing down to remove any air bubbles. Seal tightly and store in a cool, dark place for 4 weeks, shaking the jar gently every few days to redistribute the spices.

The magic of this pickle lies in its fermentation process, which deepens the flavors and creates a complex, umami-rich condiment that’s irresistible. The asafoetida adds a distinctive aroma that elevates the tangy limes to a whole new level.

Tip: For an extra kick, add a teaspoon of fenugreek seeds to the spice mix for a slightly bitter, nutty flavor.

Sweet and Spicy Lime Pickle

Transform your meals with this vibrant Sweet and Spicy Lime Pickle, a perfect blend of tangy, sweet, and heat that’ll elevate any dish.

Ingredients

• 10 limes, washed and dried
• 1/4 cup salt
• 1 cup sugar
• 1/2 cup apple cider vinegar
• 1 tbsp red chili flakes
• 1 tsp turmeric powder
• 1/2 cup mustard oil

Instructions

1. Cut the limes into quarters, removing any seeds. Place them in a large bowl and toss with 1/4 cup salt. Cover and let sit at room temperature for 24 hours.
2. After 24 hours, transfer the limes and their juices to a large pot. Add 1 cup sugar, 1/2 cup apple cider vinegar, 1 tbsp red chili flakes, and 1 tsp turmeric powder. Stir well to combine.
3. Bring the mixture to a boil over medium heat, then reduce to a simmer. Cook for 30 minutes, stirring occasionally, until the limes are soft and the syrup has thickened.
4. Remove from heat and let cool slightly. Stir in 1/2 cup mustard oil until well incorporated.
5. Transfer the pickle to sterilized jars and seal tightly. Let it mature in a cool, dark place for at least a week before using.

The magic of this pickle lies in its balance of flavors, with the mustard oil adding a depth that’s unexpected yet utterly addictive.

Tip: For an extra kick, add a sliced green chili to the pot during cooking.

Lime Pickle with Garlic and Ginger

Spice up your pantry with this tangy and fiery Lime Pickle, infused with the bold flavors of garlic and ginger—a perfect condiment to elevate any meal.

Ingredients

• 10 limes, washed and dried
• 1/4 cup salt
• 1/2 cup mustard oil
• 1/4 cup garlic, finely chopped
• 1/4 cup ginger, finely chopped
• 2 tbsp red chili powder
• 1 tbsp turmeric powder
• 1 tbsp fenugreek seeds
• 1 tbsp fennel seeds

Instructions

1. Cut the limes into quarters, leaving them attached at the base. Sprinkle with 1/4 cup salt and set aside in the sun for 2 days, stirring occasionally.
2. Heat 1/2 cup mustard oil in a pan until it starts to smoke. Turn off the heat and let it cool slightly.
3. Add 1/4 cup garlic and 1/4 cup ginger to the oil, sautéing for 2 minutes until fragrant.
4. Stir in 2 tbsp red chili powder, 1 tbsp turmeric powder, 1 tbsp fenugreek seeds, and 1 tbsp fennel seeds, cooking for another minute.
5. Combine the spice mixture with the sun-dried limes, mixing well to ensure all pieces are coated.
6. Transfer the mixture to a clean, dry jar and seal tightly. Let it mature in a cool, dark place for at least 2 weeks before using.

The slow fermentation process unlocks a deep, complex flavor that’s both spicy and sour, making this pickle a standout addition to your condiment collection.

Tip: For an extra kick, add a pinch of asafoetida to the spice mix before combining with the limes.

Oil-Free Lime Pickle

Brighten up your meals with this tangy, oil-free lime pickle that packs a punch of flavor without the grease.

Ingredients

• 10 medium limes, washed and dried
• 1/4 cup salt
• 2 tbsp red chili powder
• 1 tbsp turmeric powder
• 1 tsp asafoetida (hing)
• 1/2 cup sugar

Instructions

1. Cut each lime into 8 wedges and remove the seeds. Place the lime wedges in a large, clean glass jar.
2. Sprinkle the 1/4 cup salt over the limes, cover the jar, and let it sit in a sunny spot for 2 days, shaking gently once a day.
3. After 2 days, add the 2 tbsp red chili powder, 1 tbsp turmeric powder, and 1 tsp asafoetida to the jar. Mix well to coat all the lime pieces evenly.
4. Seal the jar and place it back in the sun for another 5 days, shaking it once daily to ensure even fermentation.
5. On the 6th day, stir in the 1/2 cup sugar until fully dissolved. Let the pickle sit for one more day before serving.

The absence of oil in this recipe lets the sharp, citrusy flavors of the lime shine through, creating a pickle that’s both vibrant and versatile.

Tip: For an extra kick, add a teaspoon of fenugreek powder along with the other spices.

Lime Pickle with Jaggery

Transform your meals with this tangy and sweet Lime Pickle with Jaggery, a perfect balance of flavors that will liven up any dish.

Ingredients

• 6 medium limes, washed and dried
• 1 cup jaggery, grated
• 2 tbsp mustard oil
• 1 tbsp fenugreek seeds
• 1 tbsp mustard seeds
• 1 tbsp turmeric powder
• 1 tbsp red chili powder
• 1 tbsp salt

Instructions

1. Cut the limes into small pieces, removing any seeds. Place them in a large bowl.
2. Heat mustard oil in a pan over medium heat until it starts to smoke slightly. Turn off the heat and let it cool for a minute.
3. Add fenugreek seeds and mustard seeds to the oil. Let them sizzle for about 30 seconds until fragrant.
4. Stir in turmeric powder, red chili powder, and salt into the oil mixture. Mix well.
5. Add the lime pieces to the pan, coating them evenly with the spice mixture. Cook on low heat for 10 minutes, stirring occasionally.
6. Add grated jaggery to the pan, stirring until it melts and combines with the lime and spices. Cook for another 5 minutes until the mixture thickens slightly.
7. Remove from heat and let it cool before transferring to a clean, airtight jar. The pickle will develop more flavor over the next few days.

The magic of this pickle lies in the contrast between the sharpness of lime and the deep sweetness of jaggery, creating a condiment that’s both bold and comforting.

Tip: For an extra kick, add a pinch of asafoetida (hing) to the oil along with the seeds.

South Indian Style Lime Pickle

Bring a tangy, spicy kick to your meals with this South Indian Style Lime Pickle, a perfect blend of tartness and heat that’s surprisingly easy to make at home.

Ingredients

• 10 small limes, washed and dried thoroughly
• 1/4 cup salt
• 2 tbsp red chili powder
• 1 tbsp turmeric powder
• 1/2 cup mustard oil
• 1 tsp fenugreek seeds
• 1 tsp asafoetida (hing)

Instructions

1. Cut each lime into 8 pieces, removing any seeds as you go.
2. In a large bowl, mix the lime pieces with 1/4 cup salt, 2 tbsp red chili powder, and 1 tbsp turmeric powder until well coated.
3. Heat 1/2 cup mustard oil in a pan over medium heat until it starts to smoke slightly. Add 1 tsp fenugreek seeds and 1 tsp asafoetida, frying for about 30 seconds until fragrant.
4. Pour the hot oil and spices over the lime mixture, stirring well to combine.
5. Transfer the mixture to a clean, dry jar, pressing down to remove any air pockets. Seal the jar tightly.
6. Place the jar in a sunny spot for 4-5 days, shaking it gently once a day to help the flavors meld.

This pickle is a game-changer with its bold flavors and the way the limes soften into a jam-like texture, making it a versatile condiment for everything from rice to sandwiches.

Tip: For an extra depth of flavor, let the pickle mature for a couple of weeks before diving in.

Lime Pickle with Mustard Seeds

Spice up your pantry with this tangy and fiery Lime Pickle, a condiment that brings a burst of flavor to any meal. With mustard seeds adding a nutty crunch, it’s a must-try for pickle enthusiasts.

Ingredients

• 10 medium limes, washed and dried
• 1/4 cup mustard seeds
• 2 tbsp salt
• 1 tbsp turmeric powder
• 1/2 cup mustard oil
• 2 tbsp red chili powder
• 1 tbsp fenugreek seeds
• 1/2 cup jaggery, grated

Instructions

1. Cut the limes into quarters, ensuring they’re not fully separated at the base.
2. In a large bowl, mix the limes with 2 tbsp salt and 1 tbsp turmeric powder. Let them sit in the sun for 2 days, stirring occasionally.
3. On the third day, heat 1/2 cup mustard oil in a pan until it starts smoking. Turn off the heat and let it cool slightly.
4. Add 1/4 cup mustard seeds and 1 tbsp fenugreek seeds to the oil, allowing them to crackle for about 30 seconds.
5. Mix in 2 tbsp red chili powder and 1/2 cup jaggery, stirring until the jaggery dissolves.
6. Combine the spiced oil mixture with the sun-dried limes, ensuring each piece is well coated.
7. Transfer the pickle to a clean, dry jar and seal tightly. Let it mature in a sunny spot for a week before using.

The slow sun-drying process intensifies the lime’s tanginess, while the jaggery balances the heat with a subtle sweetness.

Tip: For an extra depth of flavor, toast the fenugreek seeds lightly before adding them to the oil.

North Indian Style Lime Pickle

Spice up your pantry with this tangy and fiery North Indian Style Lime Pickle, a perfect condiment to add a burst of flavor to any meal.

Ingredients

• 10 small limes, washed and dried thoroughly
• 1/4 cup salt
• 2 tbsp red chili powder
• 1 tbsp turmeric powder
• 1/2 cup mustard oil
• 1 tbsp fenugreek seeds
• 1 tbsp fennel seeds
• 1 tbsp nigella seeds

Instructions

1. Cut each lime into 8 pieces, removing any seeds as you go.
2. In a large bowl, mix the lime pieces with 1/4 cup salt, 2 tbsp red chili powder, and 1 tbsp turmeric powder until well coated.
3. Heat 1/2 cup mustard oil in a pan over medium heat until it starts to smoke slightly. Turn off the heat and let it cool for a minute.
4. Add 1 tbsp fenugreek seeds, 1 tbsp fennel seeds, and 1 tbsp nigella seeds to the oil, stirring for about 30 seconds until fragrant.
5. Pour the spiced oil over the lime mixture, stirring well to combine.
6. Transfer the mixture to a clean, dry jar, pressing down to remove any air pockets. Seal the jar tightly.
7. Place the jar in a sunny spot for 4-5 days, shaking it gently once a day to redistribute the spices.

This pickle’s magic lies in its slow fermentation under the sun, which deepens the flavors into something truly unforgettable.

Tip: For an extra kick, add a pinch of asafoetida to the oil with the seeds.

Lime Pickle with Turmeric

Brighten up your pantry with this zesty Lime Pickle with Turmeric, a tangy condiment that packs a punch of flavor and a boost of health benefits.

Ingredients

• 10 small limes, washed and dried
• 1/4 cup salt
• 2 tbsp turmeric powder
• 1 tbsp red chili powder
• 1/2 cup mustard oil
• 1 tsp fenugreek seeds
• 1 tsp asafoetida (hing)

Instructions

1. Cut the limes into quarters, leaving them attached at the base. Sprinkle with 1/4 cup salt and set aside in a clean, dry jar for 3 days, shaking gently each day.
2. On the fourth day, heat 1/2 cup mustard oil in a pan until it reaches smoking point. Let it cool slightly, then add 1 tsp fenugreek seeds and 1 tsp asafoetida, frying for 30 seconds until fragrant.
3. Remove from heat and stir in 2 tbsp turmeric powder and 1 tbsp red chili powder. Pour this spiced oil over the limes in the jar, ensuring they’re fully coated.
4. Seal the jar and place it in a sunny spot for 4 weeks, shaking every few days to distribute the spices. The pickle is ready when the limes are soft and the flavors meld together.

The vibrant turmeric not only adds a beautiful golden hue but also infuses the pickle with its earthy warmth, making it a standout in your condiment collection.

Tip: For an extra kick, add a pinch of smoked paprika to the spice mix before pouring over the limes.

Lime Pickle with Cumin and Coriander

Spice up your pantry with this tangy and aromatic Lime Pickle, infused with the earthy warmth of cumin and coriander. It’s a vibrant condiment that brings a burst of flavor to any meal.

Ingredients

• 10 limes, washed and dried
• 1/4 cup salt
• 2 tbsp cumin seeds
• 2 tbsp coriander seeds
• 1/2 cup mustard oil
• 1 tbsp turmeric powder
• 1 tbsp red chili powder
• 1/2 cup sugar

Instructions

1. Cut the limes into quarters, leaving the base intact so they stay connected. Pack them tightly into a clean, dry jar.
2. Sprinkle the salt over the limes, cover the jar, and let it sit in a sunny spot for 3 days, shaking gently each day.
3. On the fourth day, dry roast the cumin and coriander seeds in a pan over medium heat for 2 minutes until fragrant. Grind to a coarse powder.
4. Heat the mustard oil in a pan until it starts to smoke slightly. Turn off the heat and let it cool for a minute.
5. Add the turmeric powder, red chili powder, and the ground cumin-coriander mix to the oil. Stir well.
6. Pour this spiced oil over the limes in the jar. Add the sugar, seal the jar, and shake well to combine.
7. Store the jar in a cool, dark place for at least 2 weeks before using, shaking it every few days to distribute the flavors.

The magic of this lime pickle lies in the slow melding of sharp citrus with deep, spicy notes, creating a condiment that’s both bold and complex.

Tip: For an extra kick, add a teaspoon of fenugreek seeds to the spice mix before grinding.

Lime Pickle with Green Chilies

Spice up your pantry with this tangy and fiery Lime Pickle with Green Chilies, a perfect condiment to add a burst of flavor to any meal.

Ingredients

• 10 small limes, washed and dried
• 1/2 cup green chilies, sliced
• 1/4 cup salt
• 2 tbsp mustard seeds
• 1 tbsp turmeric powder
• 1/2 cup mustard oil
• 1 tbsp fenugreek seeds
• 1 tbsp red chili powder

Instructions

1. Cut the limes into quarters, ensuring they remain attached at the base. Pack them tightly into a clean, dry jar.
2. Sprinkle 1/4 cup salt over the limes, cover the jar, and let it sit in sunlight for 2 days, shaking gently once a day.
3. On the third day, heat 1/2 cup mustard oil in a pan until it smokes slightly. Cool it to room temperature.
4. Dry roast 2 tbsp mustard seeds and 1 tbsp fenugreek seeds until fragrant, then grind to a coarse powder.
5. Mix the ground spices with 1 tbsp turmeric powder and 1 tbsp red chili powder. Add this mixture and the sliced green chilies to the jar.
6. Pour the cooled mustard oil over the mixture, ensuring all ingredients are submerged. Seal the jar tightly.
7. Place the jar in sunlight for 4-5 days, shaking it gently each day. The pickle is ready when the limes soften and the oil rises to the top.

The magic of this pickle lies in the slow melding of sharp lime with the heat of green chilies, creating a condiment that’s both vibrant and deeply flavorful.

Tip: For an extra kick, add a few more green chilies or a teaspoon of red chili powder to suit your taste.

Lime Pickle with Black Salt

Spice up your pantry with this tangy and bold Lime Pickle, a condiment that packs a punch with the unique twist of black salt.

Ingredients

• 10 medium limes, washed and dried
• 1/4 cup black salt
• 2 tbsp red chili powder
• 1 tbsp turmeric powder
• 1/2 cup mustard oil
• 1 tbsp fenugreek seeds
• 1 tbsp fennel seeds

Instructions

1. Cut each lime into 8 wedges and place them in a large, clean glass jar.
2. Add 1/4 cup black salt, 2 tbsp red chili powder, and 1 tbsp turmeric powder to the jar. Mix well to coat all the lime pieces.
3. Heat 1/2 cup mustard oil in a small pan until it starts to smoke slightly. Turn off the heat and let it cool for a minute.
4. Add 1 tbsp fenugreek seeds and 1 tbsp fennel seeds to the warm oil. Stir for about 30 seconds until fragrant.
5. Pour the spiced oil over the limes in the jar. Seal the jar tightly and shake well to combine.
6. Store the jar in a sunny spot for 5-7 days, shaking it once daily. The pickle is ready when the limes soften and the flavors meld.

The black salt adds a deep, savory note that elevates the lime’s acidity, making this pickle a standout in your condiment collection.

Tip: For an extra kick, add a pinch of asafoetida to the oil with the seeds.

Lime Pickle with Fennel Seeds

Brighten up your pantry with this zesty Lime Pickle with Fennel Seeds, a tangy condiment that packs a punch of flavor and a hint of sweetness.

Ingredients

• 10 limes, washed and dried
• 1/4 cup salt
• 1/2 cup sugar
• 2 tbsp fennel seeds
• 1 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/4 cup mustard oil

Instructions

1. Cut the limes into quarters, leaving them attached at the base. Sprinkle with 1/4 cup salt, ensuring it gets into the cuts. Place in a clean, dry jar and seal. Leave in a sunny spot for 3 days, shaking the jar daily.
2. On the fourth day, heat a pan over medium heat. Add 1/2 cup sugar, 2 tbsp fennel seeds, 1 tsp turmeric powder, and 1/2 tsp red chili powder. Stir for 2 minutes until fragrant.
3. Add the sunned limes and 1/4 cup mustard oil to the pan. Cook on low heat for 10 minutes, stirring occasionally, until the limes soften and the mixture thickens slightly.
4. Allow to cool, then transfer back to the jar. Seal and store in a cool, dark place for at least a week before using to let the flavors meld.

The fennel seeds add a subtle licorice note that balances the lime’s acidity, making this pickle a standout addition to cheese boards or grilled meats.

Tip: For an extra kick, add a pinch of extra chili powder before storing.

Lime Pickle with Curry Leaves

Spice up your pantry with this tangy Lime Pickle with Curry Leaves, a vibrant condiment that brings a burst of flavor to any meal.

Ingredients

• 10 small limes, washed and dried
• 1/4 cup salt
• 1/2 cup mustard oil
• 2 tbsp fenugreek seeds
• 1 tbsp turmeric powder
• 2 tbsp red chili powder
• 1/2 cup fresh curry leaves
• 1/4 cup jaggery, grated

Instructions

1. Cut the limes into quarters, leaving them attached at the base. Rub each lime with 1/4 cup salt and let them sun-dry for 2 days until slightly shriveled.
2. Heat 1/2 cup mustard oil in a pan until it starts to smoke. Turn off the heat and let it cool slightly.
3. Add 2 tbsp fenugreek seeds to the warm oil, allowing them to sizzle and release their aroma.
4. Stir in 1 tbsp turmeric powder and 2 tbsp red chili powder into the oil, mixing well to form a paste.
5. Add the sun-dried limes and 1/2 cup fresh curry leaves to the pan, coating them evenly with the spice mixture.
6. Cook on low heat for 10 minutes, stirring occasionally. Then, add 1/4 cup grated jaggery, stirring until it dissolves completely.
7. Remove from heat and let the pickle cool before transferring it to a sterilized jar. Store in a cool, dark place for a week before using to allow the flavors to meld.

The combination of sharp lime, aromatic curry leaves, and the warmth of mustard oil creates a pickle that’s as complex as it is addictive.

Tip: For an extra layer of flavor, toast the fenugreek seeds lightly before adding them to the oil.

Lime Pickle with Tamarind

Spice up your pantry with this tangy and spicy Lime Pickle with Tamarind, a perfect condiment to add a burst of flavor to any meal.

Ingredients

• 10 limes, quartered
• 1/2 cup tamarind paste
• 1/4 cup salt
• 2 tbsp red chili powder
• 1 tbsp turmeric powder
• 1/2 cup mustard oil
• 1 tbsp fenugreek seeds
• 1 tbsp fennel seeds

Instructions

1. In a large bowl, mix the quartered limes with 1/4 cup salt and let them sit in the sun for 2 days, stirring occasionally.
2. On the third day, heat 1/2 cup mustard oil in a pan over medium heat. Add 1 tbsp fenugreek seeds and 1 tbsp fennel seeds, frying until they start to pop.
3. Lower the heat and add 1/2 cup tamarind paste, 2 tbsp red chili powder, and 1 tbsp turmeric powder to the pan. Stir well to combine.
4. Add the sun-dried limes to the pan and mix thoroughly, ensuring each piece is coated with the spice mixture.
5. Cook on low heat for 10 minutes, then remove from heat and let cool.
6. Once cooled, transfer the pickle to a clean, dry jar and seal tightly. Let it mature in a cool, dark place for at least a week before using.

The unique combination of tangy limes and sweet tamarind creates a pickle that’s both fiery and deeply flavorful, perfect for elevating simple dishes.

Tip: For an extra depth of flavor, toast the fenugreek and fennel seeds lightly before adding them to the oil.

Conclusion

We hope these 18 Spicy Lime Pickle Recipes inspire your next canning adventure! Each recipe offers a unique twist on this tangy, fiery condiment, perfect for adding zest to any meal. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article for fellow home cooks to discover. Happy canning!