Salt-Cured Indian Lime Pickle with Fenugreek and Chili

What you need

• 12 limes, washed and dried
• 120 ml (1/2 cup) lime juice, from about 4 more limes
• 80 g (1/3 cup) non-iodized salt, iodized salt can darken the pickle
• 3 tbsp Kashmiri chili powder, or any mild red chili powder
• 1 tsp ground turmeric
• 1 tsp fenugreek seeds
• 60 ml (1/4 cup) mustard oil, or groundnut oil
• 1 tsp mustard seeds
• 1/4 tsp asafoetida

Method

Restated from the original video

1. 1

   Wash a 1 l (1 qt) jar and its lid, rinse with boiling water and let them dry completely.

2. 2

   Wipe the 12 limes dry and leave them in the air for 30 min.

3. 3

   Cut each lime into 8 wedges and pick out as many seeds as you can.

4. 4

   Spread a spoonful of salt over the bottom of the jar. Add a layer of lime wedges, then more salt, and repeat until all the wedges and salt are used.

5. 5

   Pour in the lime juice. Close the jar and keep it in a dry, warm place for 3 days, shaking it every 12 hours. The salt dissolves and the wedges soften.

6. 6

   Toast the fenugreek in a dry pan over medium heat until fragrant, about 1 min, then grind it to a fine powder.

7. 7

   Tip the limes and their brine into a bowl. Stir in the chili powder, turmeric and ground fenugreek.

8. 8

   Heat the oil in a small pan until hot. Add the mustard seeds and let them crackle, then add the asafoetida and take the pan off the heat. Cool completely.

9. 9

   Stir the cooled oil into the limes, pack everything into the jar and press down so the limes sit under the liquid.

10. 10

    Close the jar and leave it in a warm spot for 3-4 weeks, shaking weekly. The pickle is ready when a wedge can be cut with light finger pressure and no longer tastes bitter.

11. 11

    Store in a cool place and always take pickle out with a clean, dry spoon.

Imported from honestcooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.