Lacto-Fermented Lime Pickle
Mid-March through July is Iime season here in New Zealand - so it’s the perfect time to make this gut-loving, spicy, salty, sour Indian lime pickle (Nimbu ka Achaar). I have honed this recipe over the last few years, and I am completely satisfied with it (and for me that is a big deal - I am the queen of ever-”improving” recipes, I just can’t leave well enough alone!). It has just enough kick to be spicy, but not so much that it overwhelms the palate. The addition of black salt has added a whole new depth of flavor (don’t worry you can use good quality sea salt if you can’t source the black salt.)
Fermenting foods is an ancient art that was primarily used to preserve the harvest. The same bacteria that preserves food has the added benefit of introducing a range of beneficial bacteria to the gut, which can crowd out “bad” bacteria and prevent imbalances in the gut microbiome. This is really important if you have gut issues.
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Benefits of this lactic-acid producing bacteria include balancing the gut microbiome, boosting immune health and improving skin health and digestive conditions like IBS and eczema to name a few.
Beyond its health benefits, lime pickle is well worth making for the flavor factor alone - which brightens simple rice and dal dishes, or puts your favorite lavish Indian meal over the top. and a little goes a long way here, so one jar lasts a long time.
I recommend people eat a little live-fermented food with every meal if possible. This is just one tasty option to add to your arsenal, and one jar goes a long way. Others gut-loving fermented foods include sauerkraut, probiotic-rich organic yogurt, kefir, preserved lemon, kim chi, and kombucha (if low in sugar). Many live probiotic foods are becoming available in the supermarket. You will find them in the refrigerated section and they should clearly say “lacto-fermented” or “contains live probiotics” or something similar.
This is a relatively easy recipe, so it is great for those new to fermenting. It is a forgiving recipe that takes more time than skill to get right. Depending on the ambient temperature of your home, it may take 2-4 weeks to ferment the limes before they are mixed in with the spices and oil. Be sure to ready about fermentation basics here before you get started on this recipe.
Store-bought lime pickle is almost certainly pasteurized to contain ZERO gut-loving bacteria, so making your own is the way to go here. Believe me it is sooo worth it when it is ready to eat.
NOTES -
You can replace the black salt with sea salt if unable to find black salt (but it is worth looking for) just double the asoefetida called for.
This is a very strong, spicy, sour, intensely flavored condiment, best eaten in small quantities. Chop and use 1-2 teaspoons per dish.
Keeps for up to 4 months in an airtight container in the fridge
Lacto-Fermented LIME PICKLE
INGREDIENTS
9 Limes (medium)
1/3 cup Sea Salt
2 tbsps Black Salt
1 tsp Coriander Seed (whole)
2 tbsps Cumin Seed (whole)
1 tsp Fennel Seed (whole)
1 tsp Fenugreek (whole)
2 tsps Mustard Seed (whole, divided)
2 tsps Cayenne Pepper
2 tsps Turmeric
1/4 tsp Asoefetida (increase to 1/2 teaspoon if not using black salt)
1/2 cup Avocado Oil (you can sub in olive oil - just be careful not to overheat)
DIRECTIONS
Prepare and sanitize your supplies as per my fermentation basics here
limes and chop into quarters, then slice each quarter crosswise into 4 slices, slicing so that you have 4 shorter wedges and toss in a bowl with the salt and mix well. Place the mixture into a quart or litre sized jar and place in a sunny window for about 2 weeks. If cool, leave for another week. Open the lid every now and then to let out air, and shake the mixture now and again to distribute juices.
After the limes have fermented for 2-3 weeks, make the spice and oil mixture.
In a dry pan, dry roast the coriander, cumin, fennel, fenugreek and 1 tsp of the mustard seeds until aromatic. Take of heat, grind the seeds and set aside.
Place the oil in the same pan and heat gently on medium. When warm, add the nigella seeds and remaining mustard seeds and heat until aromatic. Take off the heat and combine the oil mixture, ground seeds and remaining spices in a large bowl and combine, then add the limes and their salty juice to the bowl and mix well.
Allow the pickle to sit in the warm window sill for another 48 hours before storing it in the fridge. It will continue to soften and improve over time. Enjoy!
Yours in health,
Camille Hoffman
Naturopath, Nutritionist & Medical Herbalist