Lime Pickle Recipe | How To Make Lime Oorgai

Lime pickle is a staple oorgai or pickle recipe in every South Indian home. Just the mere thought of it brings back fond memories of my paati’s oorgai jaadis and licking my fingers clean after a bowl of thayir saadham. Watching both my grandmothers prep lemons and limes every summer to preserve the year’s bounty in large jaadis was an absolute treat. From carefully ensuring the containers were bone dry to storing them in a dark cupboard, these pickles were certainly a mandatory food prep in many South Indian homes back in the day.

Unlike the robust mango avakaya pickle, it is the humble lime pickle that makes it into meals for a quick boost of flavor and tang. And because of its abundance and low prices, these pickles are usually reserved by families, travel companies, and the Indian Railways as an accompaniment for curd rice during long journeys.

A South Indian Pickle is NOT a Gherkin

It’s a common misconception made by those uninitiated in Indian pickles that they are a spicier version of a gherkin. South Indian pickles and gherkins are so far removed that they offer tang in the way that pickles do, but the former is made with not just an intent to preserve but to lend flavor to an otherwise bland dish, like the curd rice. All South Indian pickles are either eaten with curd rice or alongside Upma. In some cases, the pickles are even mixed in plain white rice to make a podi-style rice.

Why do limes pickle longer than lemons?

Lemons are sour. But limes are both sour and bitter. They belong to the citrus family, but the latter’s rind is thicker and hence harder to penetrate during fermentation. Limes also have an intense acidic nature, which makes it hard to cut the acidity sooner. Again, this rule does not apply to all limes. Some lime varieties, like key limes, may be able to pickle faster than a regular lime. But the important thing to take away from this is that if you swap a citrus variety, expect quicker ferments or absurd delays. Either way, patience is a virtue, and one that you definitely need when making South Indian pickle recipes.

Limes are not just for pickling

The first time I tried a key lime pie was in an old-fashioned American restaurant in San Diego. I wanted something sweet, and the restaurant had this on the dessert menu. The other options didn’t look anymore interesting, so I chose this one quite unenthusiastically. But as with all good things, one bite was all it took to take my breath away. I was mindblown, boggled, engulfed, immensely surprised, and so many more happy adjectives by this dessert dressed in a frilly crust. The lime, the butter, the cream cheese, and the graham crackers together melded into this luscious, unforgettable bite. I had surrendered to what I think to this day as one of the best desserts I have ever had.

The Mexicans and Indians do limes the best!

If two cuisines in this world know what they are doing with limes, it’s the Mexican and Indian. They know how to elevate this citric, bitter little fruit in such a way they linger long after the digestion has occurred. On one of my escapades to Mexico, I was assaulted by an overwhelming amount of limes in a good way. Limes on tacos, lime juices, lime desserts, and did I mention the scores of tacos with freshly squeezed limes and cotija cheese? Even the margaritas were so smooth, it was unbelievable! The Mexicans sure know how to use their limes. They were simply the freshest and the best! Likewise, we have a ton of recipes that call for the use of lemons and limes, where, without these acidic flavor bombs, the dishes would be quite incomplete. And my absolute favorite has to be a good lemon and lime pickle. Here is a simple recipe that is barely any work but packs in a ton of flavor.

Instructions For Lime Pickle Recipe

Because limes are a bitter version of the lemon, this pickle does take a little longer to achieve a palatable flavor. It is perfectly edible from day one. Just that the flavors take longer to meld. The pickle takes at least 15-20 days to be ready for consumption, unlike the ready-in-a-week lemon pickle. Simply put, the more this pickle sits in its juices, the better it tastes. Add a generous portion of chili powder and gingelly oil. Turn the pickle now and then (approximately once every 15 days) to ensure the pickle doesn’t dry up in the base.

Side Note: I love these antique-style pickle jars from Exclusive Lane. They are fairly small and will hold a little more than a cup of a pickle. The best part about these jars is that they remind me of home and make for a unique statement piece on my dining table!

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