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Indian Lime Pickles

April 13, 2014
by marysahs1
0 Comment
  • lime pickles12 limes
  • 1/4 cup coarse sea salt
  • 1 Tbs fenugreek seeds
  • 1 Tbs mustard seeds
  • 2 Tbs chile powder
  • 1 Tbs ground turmeric
  • 1 cup olive oil

 

Cut limes into 8 slim wedges. (I cut mine stem to stern in half, then slice the halves.) Place in large bowl and sprinkle with the salt.

Put fenugreek and mustard seed into a skillet on medium heat and dry-roast 1 to 2 minutes until they begin to pop. Put into a mortar and grind to a fine powder with a pestle. Or use an electric spice/coffee grinder.

Add chili powder and turmeric and mix well. Sprinkle the spice mixture over the limes and stir gently. Pour oil over the limes, stir, and cover with a dry cloth.

Leave the bowl on the counter 10-12 days, stirring daily. Pack in jars and store in the fridge.

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