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Lime Pickles


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
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.