Preparation:
1. Cut each lime lengthwise into 8 slim wedges- place in a large bowl
- sprinkle with salt and set aside.
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. 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. 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.
I found this recipe in 'The Hot and Spicy Cookbook' by Crescent Books.
I have yet to try these out, but the sound interest |
