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.)

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

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Enjoy!