Description
Pickle is a popular condiment in Southern India mostly made either with fruits or vegetables. Pickling is an art, ofcourse..the process is time consuming but worth a try. Take a look at my successful experiments in making perfect lime pickle in 12 days.
Lemon Pickle / Yellumichaigai Oorgai / Urkai / Oorukai
| Ingredients-1 | |
|---|---|
| 8 nos | Key limes |
| 2 nos | Lemon (big) |
| 3 tsp | Kosher salt |
| Ingredients-2 | |
|---|---|
| 1 tsp | Mustard |
| 1 tsp | Cumin seeds |
| 1 tsp | Fenugreek seeds |
| 3 tsp | Red chili powder |
| ¼ tsp | Turmeric powder |
| ¼ tsp | Asafoetida powder |
| Ingredients-3 | |
|---|---|
| ¼ cup | Sesame oil (nallennai) |
| 1 tsp | Mustard seed (for tempering) |
Instructions
Key limes in basket and large yellow lemons.
Wash and wipe clean the limes and lemons. Quarter the key limes, squeeze the juice out of the large yellow lemons and keep aside.
Key limes soaked in lemon juice with salt.
We need a sterlized jar for the pickling process. Clean a glass jar, sterlize by running a cyle in your dishwasher , wipe clean and dry completely. Now combine the quartered limes along with lemon juice and salt. Mix thoroughly in the jar, put a tight lid, cover with clean piece of cloth and keep it undisturbed for 5 days. Let it stay on your kitchen counter during the night and during day place the jar near a sunny window. Make sure you shake the bottle/jar to coat all the lime pieces with the juice because most of the time, the juice will settle to the bottom and limes on the top will look dry.
Picture taken on the 5th day.
After 5 days the lime will become half tender and look as shown above.
Clockwise from right Fenugreek seeds, Mustard, Cumin seeds & Red Chili Powder.
For the Pickle powder: Dry roast each ingredient separately in a tawa (mustard, cumin and fenugreek). Let cool and grind to fine powder and keep aside.
Ground Spices ~~~ Pickle Powder
Your pickle powder will look like this.
Lime mixed with Pickle powder taking sun bath.
End of fifth day, open the jar and add about 3 tsp of pickle powder, red chili powder, turmeric, asafoetida powder and mix well with a clean dry spoon. Close again and let it sit for another 5 days following the same day and night procedure.
Picture taken on Day 10.
On the tenth day it must be ready for tempering. Heat 1/4 cup sesame oil, splutter mustard and let the oil mixture cool before ading it to the pickle. Now mix well with a clean dry spoon. Its ok to consume at this stage but I would normally keep for another couple of days following the above procedure to tenderize it further.
Its Day 12 , Enjoy!!!
On the twelveth day you will have perfect finger -licking hot, slightly sweet and tangy lime pickle.
Notes
Choosing the best limes and lemon is the key to making good pickle. Ripe key limes or small Indian lemons works well. Especially the lime rind(skin) should be very thin, because thin skins soaks up quickly and becomes tender and soft in short time. Thick skins takes about a month or 2 to become really soft.
Pickle podi can be stored in refridgerator in an air-tight container until next use. The above proportion usually makes 3 tbsp , use what's necessary and store the rest. Adjust the spice level depending on you taste.
Clean dry spoon matters a lot, even little water could spoil the whole process and reduce the shelf life. If preserved well will last for 3 months.
Yield: Makes 200 grams approx
Comments
39 responses to “Lime Pickle”
Dear Mullai,
Can I make this using big yellow lemons? Please advise. Thanks.
Lakshmi,
You can still make it but it may take little longer as the skin is very thick. I recommend boil them in some water about 10 minutes, then once they cool completely- pat dry completely with a clean kitchen towel. The proceed with the above recipe. Start a small batch first and see how you like it, my first preference would be the small Indian lemons / or key limes they tend to taste better. Thanks and hope this helps!
Hi Mullai
I have 2 doubts regarding this recipe please help me
1.I live in US weather is now low 40s can i make pickle now?
2.I got regular lime instead of the small ones then how much should I use is that okay to use normal one?
Hi Joy,
I can still try if you get enough sun light, but i would wait a couple of months. Regular limes have thick skin usually don’t recommend of this recipe, try getting the small ones. I’ve seen them at Walmart too. Hope this helps, thanks for visiting.
Dear Mullai,
Many thanks.
Cheers,
Lakshmi
Can we use regular green limes instead of key limes? Or will it be bitter?
hi friends
tell me how to prepare nellikai(amla) pickle
Hi
thanks for the wonderful and easy recipe.I tried the same with gooseberries and mango came out excellent.
hi mullai
I’m living in West Africa… here the cliamte is tropical…do u still suggest that i shud wait for th 5th day n then add the pickle powder..today is the second day of pickling..though the pickle is not tender…i’m worried whether it might get spoilt…watiting for ur suggestions
Pooja, as long as there's ample sunshine no need worry about spoiling issues. It might set probably little early, could tenderize soon, so finish in 6 days rather than waiting for 10. But make sure whether the skin is translucent or tender before proceeding to final step or else, will taste bitter and chewy. Thanks.
what is meant by a kosher salt ?…Is it a brand name ? Can we go with any other type salt, or is this a must? And also, in the pickle powder ingredients, I just wanted to make sure that all the three ingredients(mustard, fenugreek & cumin) should be in equal proportion, right??
Hi Mullai ,
Today is the 6th day of the pickling process… Everything looks fine. Masala is well coated but the entire pickle stuff is like a thick mass, ofcourse it is wet and not dry.It does not look like your juicy content in the picture. Hence I am not able to shake it within the bottle. Hope it is not a matter of concern.
Also can I add more than 1/4th cup sesame oil?
Other than that it looks bright and yummy. Thanks!!
I'am not sure what kind of lime / lemon you're using, its ok to use additional lemon juice if necessary. Oil is for the last part, 1/4 cup should be fine but if you prefer more floating on the top, then add couple of tsp. Thanks.
I have used the big green limes and the same lime juice. Have added juice of one more lime..looks much bettter.. Thanks a lot!
Dear Mullai,
First batch of pickles finished going to try next batch, here its summer. We all enjoyed the pickle, shall I tell u one thing I didnt add oil only no tempering than also the pickles which I made didnt spoil not even a bit.
Hi mullai 1 more doubt. Lot of people adding vinegar in pickles. Wat is the purpose of vinegar in pickle? can i add? Pls let me know
Thanks deepu
Deepu, vinegar is mainly added for flavouring and perserving the pickle for long time. The acid content in it helps avoid growth of bacteria. My recipe is pretty much made with natural ingredients and is good for 3 months, anything longer will need vinegar. Acid content in lime and salt will help to preserve it as far as this recipe goes. If pickling a different veggie or fuit which lacks acid content will need vinegar. If you still wish to add, no harm in tryingwith few drops.
Hi Mullai, i tried ur lime pickle. I used 5 lime and half lemon juice. Today is 5thday still my limes look some wat dry and not soft as like urs. Can i add some more lime juice in this stage to become tender and soft or wat else i do. pls let me know. Thanks Deepu
Deepu, lemon juice has to be more. 1/2 lemon will not be sufficient. Try adding more juice, hope this helps.
Hi mullai,
thanks for ur immd reply.. it is 5th day.. can i add it know.. it wont affect the process
thanks
deepu
Not really, go ahead and add. Let it soak, it has to be moist all the time, shake the bottle everyday to coat and keep them juicy. Thanks.
Dear Mullai,
Prepared lime pickle, from today its taking masala sun bath thanks dear for the easy recipe
Latha,
Thanks!!, definitely it will turn out good, hope you might have ample sunshine in ur place. Keep it longer for very soft skin, you can consume after 12 days but keeping it little longer will make them very tender and juicy. Ok, get back when its done.
Mullai I tasted the pickle, but still the skin as to become soft ,but I have got the taste. Thanks once again
latha
Guess couldn't resist temptation uh?? give it more time to soak, sure finger licking taste gauranteed. Thanks!!
wow g8 recipe….looks delicious..
Awesome!!!!!!!!!!!!!!!!!!!! I wanted to try mango pickle (ssujtha’s recipe) but dint kno where to get mangoes in M’sia……… This seems easy………… will try……….. woooooooohooooooooooo ……….. i dont like store bought pickles… Btw, Do you know how to make green chilli pickle….. i tried somewhere it was so damn good…. yumm yumm yumm!!!!!!!!!!!!!
thanks for nice mouthwatering lime pickle. I will try this
Mullai, Your step by step presentation for each day and your creative photogenic presentation makes people who do not have any cooking experience cook.. Simply superb..
Hey Mullai,
Can we use the same procedure for garlic and mangoes…
Abi,
You can use the same pickle powder but the method varies. Got to experiment… may be some time soon, probably this summer.
Neenga ethu senjalum athil oru perfection and dedication iruku…Ongaloda hardwork theriyithu….
very nice and tempting one….
good work really…thanks for this step by step presentation and explanation
good work.Reallly great……..
Fantastic way of presentation…..this pickle is really tempting…Good work Mullai…ivlo paratranay..andho foto eppadi edukureengannu solla koodadha 🙂
Sadhana Raveen
Sadhana,
Food photos turn good when taken in natural day light. Kitchen lighting kandipa help pannathu. Sometimes if you show the cooking procedure then kitchenla than edukanum, onnum panna mudiyathu…but final dish can be taken somewhere else, a place where you get nice sunlight.
1. White or plain background.
2. Do not focus directly, angle it from side.
3. Grab chart boards or scrap boards for background.
4. Do not take while the dish is hot, steam will make a glare on the picture.
5. Make use of items at home for creativity.
Avvallavu than en photo magic. Try pannittu sollunga.
Hi Mullai
will definitely try ur tips.
Sadhana Raveen
Hi Mullai;
Mouthwatering…. Your recipes are simply superb… Keep up your great work.