World Cuisine

Lime Pickle

prep 20 mins, plus maturing cook 5 mins
  • 10 limes, each cut into 6 segments
  • 100 g (3½ oz) salt
  • 1 tablespoon fenugreek seeds
  • 1 tablespoon black mustard seeds
  • 1 tablespoon chilli powder
  • 1 tablespoon ground turmeric
  • 300 ml (½ pint) vegetable oil
  • ½ teaspoon asafoetida

Put the limes into a sterilized jar and cover with the salt. Dry-fry the fenugreek and mustard seeds in a small frying pan, and then grind them to a powder. Add the ground seeds, chilli powder and turmeric to the limes and mix well.

Heat the oil in a small frying pan until smoking, add the asafoetida and fry for 30 seconds. Pour the oil over the limes and mix well.

Cover the jar with a clean cloth an d leave to mature for 10 days in a bright, warm place.

Transfer the pickle to a tightly covered container and store for up to 2 months.

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