Lime Pickles

Photo: flickr user mdid

Ingredients

12 Limes

1/4 cup Coarse sea salt

1 tablespoon Fenugreek seeds

1 tablespoon Mustard seeds

2 tablespoons Chile powder

1 tablespoon Ground turmeric

1 cup Vegetable oil

Cilantro, for garnish

Preparation

1. Cut each lime lengthwise into 8 slim wedges; place in a large bowl; sprinkle with salt and set aside.

2. Put fenugreek and mustard into a skillet and dry-roast over medium heat about 1 to 2 minutes, until they begin to pop. Put into a mortar and grind to a fine powder with a pestle.

3. Add chili and turmeric and mix well. Sprinkle the spice mixture over the limes and stir gently. Pour the oil over the limes and cover with a dry cloth.

4. Leave the bowl in a sunny place 10 to 12 days, until the limes have softened. Pack in jars , seal them, and store in a cool, dark place.

Books.

TAKES 10-12 DAYS