Lime Pickles

1. 1

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

2. 2

   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. 3

   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. 4

   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.

* Per serving · 4 servings · Values may vary.

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