Salt-Preserved Limes + Whole Spicy Lime Pickle (Traditional Nepali Achar)

Two recipes — one flavour story.

Bright, zesty, spicy and bold — this is one of the most traditional ways we preserve limes in Nepal. With just salt, time and sunlight, fresh limes slowly turn into a creamy appetite enhancer. And with spices, oil and heat… we get a fiery, aromatic lime achar that lifts any meal instantly.

Here I’m using 3 kg of fresh limes and turning them into two jars:

✔ Salt-Preserved Limes (Nun ma galeko Kagati (Nimki)) ✔ Whole Spicy Lime Pickle (Piro Kagati ko Achar)— Nepali Style  

Both keep for months and taste even better as they mature.

 Ingredients (for 3 kg limes)

Main

• Fresh limes — 3 kg

• Sea salt — 400 g (1.5 cups total)

• Vegetable oil — 350–400 ml (about 1.5 cups)

Spices & Aromatics

• Turmeric powder — 1 tsp

• Chili powder — 1 tbsp

• Roasted cumin powder — 1 tbsp

• Fenugreek seeds — 1 tsp

• Yellow mustard seeds — ½ cup (roasted + crushed)

• Fresh red + green chilies — 100 g

• Garlic — 10–15 cloves

• Ginger — 1.5 inch piece

Preparing the Limes

1. Soften the limes (important if underripe): Place whole limes inside a paper bag, fold tightly, then wrap in plastic to trap moisture. Keep at room temperature 4–5 days until slightly softer and lightly yellowed.

2. Zesting: Grate the zest off every lime. → This opens tiny pores so salt penetrates better during fermentation.

3. Save the zest (don’t waste!): Store it loose in an airtight box and keep in the freezer. It stays fresh for months — great for achar, curry, desserts, sauces or pasta.

Spice Oil Base

1. Heat 1 cup (250 ml) oil in a small pan.

2. Add 1 tsp fenugreek and fry until deep brown.

3. Turn off heat → mix in 1 tsp turmeric.

4. Cool the oil completely before using.

Meanwhile, roast mustard seeds until crackling, cool slightly and crush coarsely. Chop garlic, ginger and chilies. 

Recipe 1 – Salt-Preserved Limes

Aged naturally into soft, creamy, tangy magic.

1. Mix the zested limes with ½ cup salt + the cooled turmeric-fenugreek oil.

2. Pack about 2 kg limes into a sterilized airtight jar.

3. Add the remaining salt → total 400 g for 2 kg limes (≈ 20%).

4. Seal tightly and label.

Fermentation

• Keep in sunlight for 20–30 days.

• Shake twice daily for the first 7 days, then occasionally.

Ready When:

• Salt dissolves into brine

• Limes soften, peel thins, aroma becomes mellow

• Taste is salty, sour-sweet and rich

To use: slice into 4–8 pieces → serve with dal-bhat, tarkari, meat, roti or mix into sauces, salad dressings or even creamy pasta!

 Recipe 2 – Whole Spicy Lime Pickle

Bold, oily, chili-bright — a true Nepali flavour bomb.

1. To the remaining 1 kg limes, add:

   • Crushed mustard

   • Garlic, ginger, red & green chilies

   • Chili powder

   • Roasted cumin

   • Salt as needed (taste first — limes already have some salt)

2. Mix well using clean hands or gloves.

3. Pack tightly into a sterilized jar (press out air pockets).

4. Pour ½ cup room-temp oil over the top. Seal.

Fermentation

• Sun-mature for 20–30 days (Longer aging = deeper flavour)

To Serve

Cut into pieces → spoon over spiced oil → enjoy with rice, choila, sukuti, dal, roti or grilled meats.You can also chop everything, put it back in the jar, mix with spices and extra red chili powder for a stronger red, fermented achar and let sun age for sometime more.

To Store 

At room temperature up to 6 months then Refrigerate 6 to 12 months often more. Always use a clean dry spoon to avoid mold or contamination.

Final Words

Salt-preserved limes and spicy lime achar are more than just condiments — they’re tradition, patience and taste bottled together. With simple ingredients and time, you get jars full of sunshine flavour that brighten every meal.

If you make this recipe, share your results with me — I’d love to see it.

Happy cooking, and thank you for being here at PabsKitchen. 🌿💛