A hot and sour spicey pickle to serve with robust dishes.
In a large bowl mix the limes with the salt. In a small fry pan dry fry the mustard annd fenugreek seeds until fragrant, then grind them to powder in a mortar or a spice grinder. Mix the ground seeds, turmeric and chilli powder with the limes.
Pack the spiced limes into a sterilised jar.
Heat the oil in the fry pan until almost smoking, add the asafoetida and fry for 30 seconds. pour the oil over the limes in the jar. Loosely tighten a lid on the jar and keep in a bright place for two weeks, shaking the jar daily to distribute the spices. Top up the jar with more oil if necessary and then tighten the lid. Stored in a cool dark place, this pickle improves with age.
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