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. |
