|
Ingredients
|
Quantity
|
|
Limes
|
12
|
|
Coarse sea salt
|
¼ cup
|
|
Fenugreek seeds
|
1 tbsp
|
|
Mustard seeds
|
1 tbsp
|
|
Chilli powder
|
2 tbsp
|
|
Ground turmeric
|
1 tbsp
|
|
Vegetable oil
|
1 cup
|
|
Cilantro
|
for garnish
|
Cut each lime lengthwise into 8 slim wedges- place in a large bowl
- sprinkle with salt and set aside.
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.
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.
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.
