Made with small lemons marinated in pickle masala, this pickle keeps forever!
25 ripe limes
½ cup gingelly oil
2 tsp mustard seeds
1 tsp fenugreek seeds
1 tsp turmeric powder
½ cup garlic cloves
4 tsp ginger, julienned
18 green chillies, slit lengthwise
1 tsp asafoetida powder
6 tsp chilli powder
3/4 cup salt
Steam lime for 5 minutes. Spread on a tray to cool and wipe dry.
Heat oil, splutter mustard seeds and add fenugreek seeds.
Lower the the flame and add turmeric powder.
Add the garlic, ginger and green chillies and sauté till the colour changes.
Remove from fire and add asafoetida and chilli powders while still hot.
Mix well, cool and then add the salt.
Cut each lime into 8 pieces.
Pack the lime slices in a clean dry jar, alternating each layer with a layer of the sautéed ingredients.
Use after one week.