A hot and sour spicey pickle to serve with robust dishes.


  • 12-14 Limes cut into quarter/six segments depending on size

  • 150g sea salt

  • 1 tablespoon black mustard seed

  • 1 teaspoon yellow mustard seed

  • 1 tablepoon fenugreek seeds

  • 1 tablespoon kashmer chilli powder

  • 1 tablespoon turmeric

  • about 350ml extra virgin olive oil

  • 0.5 teaspooon ground asafoetida


  • 1.

    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.

  • 2.

    Pack the spiced limes into a sterilised jar.

  • 3.

    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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