Easy Lime Pickle

Amended from a recipe at hungrymonster.com

Ingredients

• 12 unwaxed limes
• 75g coarse salt
• 1 teaspoon fenugreek seeds
• 1 tsbsp mustard seeds
• 2 tbsps chilli powder
• 1 tbsps turmeric
• 180ml vegetable oil

Method
1. Wash each lime thoroughly and cut lengthwise into 8 slim wedges
2. Place in a large bowl - sprinkle with the salt and set aside.
2. Put fenugreek and mustard into a skillet or heavy bottomed saucepan and dry-roast over medium heat about 1 to 2 minutes until they begin to pop.
3. Put into a mortar and grind to a fine powder with a pestle.
4. Add the chili and turmeric and mix well. Sprinkle the spice mixture over the limes and stir gently.
5. Pour the oil over the limes and cover with a dry cloth.



6. Leave the bowl in a sunny place for approx 2 weeks until the limes have softened. This can take a little longer in a colder climate.



7. Pack in jars, seal them, and store in a cool, dark place.