Lime Pickles
By: Kevin Tu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




12 Limes
1/4 cup Coarse sea salt
1 tablespoon Fenugreek seeds
1 tablespoon Mustard seeds
2 tablespoons Chile powder
1 tablespoon Ground turmeric
1 cup Vegetable oil
Cilantro, for garnish

Preparation

1 1. Cut each lime lengthwise into 8 slim wedges; place in a large bowl; sprinkle with salt and set aside. 2 2. 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. 3 3. 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. 4 4. 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. 5 Books. 6 TAKES 10-12 DAYS