A mature jar

I have a thing for pickles. This is my favourite lime one. It goes really well with curries or with Dhal, rice and yoghurt, but it’s also great with cooked meat. It’s salty and slightly bitter and very limey so a little goes a long way, but you do have to keep coming back for more… Delish!

10 Limes cut into 6ths or 8ths depending on size

125g sea salt

1 tbs fenugreek seeds

1 tbs black mustard seeds

1 tbs chilli powder (I like Kashmiri for flavour and not too much heat)

1 tbs turmeric powder

300ml of cold pressed peanut oil

1/2 tsp asafoetida

Method:

Put the limes into a large jar and cover with salt. Dry fry the seeds in a small pan until they are aromatic and “popping”, then grind in a mortar or spice grinder and add to the limes along with the chilli powder and turmeric and mix well.

Dry frying seeds.

Just before mixing.

Heat the oil in a small pan until it just starts to smoke and fry the asafoetida for 30 seconds off the heat. Pour the oil over the limes (they will sizzle) and cover the jar with a lid and leave in a sunny warm spot for 10 days to mature. Shake the jar daily to redistribute the spices. When ready, store in a cool dark place. Enjoy.

Kind regards,

J