Lime Pickle

🥘 Ingredients

• limes 12
• kosher salt 0.33 cup
• ground turmeric 1 Tbs
• fenugreek seeds 1 Tbs
• brown mustard seeds 2 Tbs
• Kashmiri chile powder 3 Tbs
• asafoetida ½ tsp
• mustard oil ¾ cup

1. 1

   Rest limes under kosher salt and ground turmeric in a clean jar 7 days on a sunny windowsill, shaking it daily until the skins go soft and translucent.
2. 2

   Toast fenugreek seeds and brown mustard seeds in a dry skillet 1 min , until they darken a shade — fenugreek goes bitter about four seconds after it goes brown, so pull the pan early.
3. 3

   Grind @&( timer coarsely in a spice grinder .
4. 4

   Fry @&( timer , Kashmiri chile powder and asafoetida in mustard oil 1 min , off the heat, in the residual warmth of the pan.
5. 5

   Stir @&( timer into @&( timer , pack it all back into the jar so the oil covers everything, and 7 days before opening.
6. 6

   Mustard oil is heated to smoking and cooled before use. The first week is the salt breaking down the pith.