Hot Lime Pickle
Serves 4
Ingredients
Method
9 Lime (Fresh)
110 g. Kosher Salt
1 tbsp. Fenugreek Seeds
25 g. Mustard Seeds Yellow
2½ tbsp. Chilli Powder
1¼ tsp. Turmeric
225 ml. Mustard Oil
½ tsp. Asafetida
Cut each lime into 8 Pieces and carefully remove the pips.
Place the limes in a large glass bowl. Add the salt and toss with the limes.
Cover and leave in a warm place for 1-2 weeks. Mix gently every day . During this time they will become soft and dull brown in colour.
In a large saucepan heat the mustard oil, add asafetida and all the spices. Allow the oil to get very hot, smoking point and pour over the limes.
Mix well, cover and leave in a warm place before storing the pickle in a clean/ sterilised jar. It is now ready to serve.