Lime Pickle

I got this from here

Ingrediants

• 1kg (2 lbs) limes – stab holes in each lime and then cut into eight pieces
• 125g (1/3 cup) salt
• 40 cloves of garlic
• 50g 1/2 cup red chilli powder

For the tempering:

• 150ml (3/4 cup vegetable oil
• 30 grams (1/3 cup) white cumin seeds
• 3 Tablespoons black mustard seeds
• 1/2 teaspoon asafoetida

Method

Place the limes in a bowl and add the salt, whole garlic cloves and red chilli powder. Mix well coating the limes and pressing down on them as you do. Retain the juices and place the mixture into a steamer and steam for about 15 minutes until they are quite soft. Transfer the mixture to a glass bowl and cover with a towel. Leave in the sun or a warm place for two days. Mix every eight hours to keep the limes coated with all the other ingredients.

At the end of day two, warm the vegetable oil over high heat. When the oil is smoking slightly, throw in the black mustard seeds, cumin seeds and the asafoetida. The mustard seeds will begin to pop. When they do, pour the oil mixtures of the limes and stir well. Pour in the reserved lime juices too. Lime pickle takes some time to make but it’ll be worth it! Cover again with the towel and allow to sit in the sun or a warm place for another two days. At the end of two days scoop the lime pickle into a food processor and process to a chunky or smooth paste. Place this in a sterilised air tight container and let sit in a cool place for at least two weeks before serving.