- 12 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.