Lime Pickle Recipe

I think it is magic that the pickle somehow soaks up all the juice and is dryish when finished despite how juicy the original limes are. It goes well with plenty of other things than curry. Sausages for example, or cheese or quiche.

Ingredients
16 Limes
5 tbsp salt
3 tsp turmeric
1 tbsp vinegar
50 grams mustard seeds (lightly crushed)
50 grams crushed fenugreek seeds
10 tbsp red chilli powder. (or more or less for hotter or less hot)
1 tsp asafoeteida powder
1 1/2 cups vegetable oil
1/2 cup olive, nut or mustard oil

Method
Cut limes into 16ths (or bigger if you prefer bigger lumps of lime in your pickle - smaller bits of lime will soften more)

Add salt, turmeric and vinegar and stir well
Put in a warm place in a jar or box that has a lid. This should be in a warmish room temperature place
Stir the marinade every other day (or as often as you remember) for 4 weeks or until the pieces of lime are soft.
Add the other ingredients
Mix well and put back in the container for an additional week before using

Will get better with longer keeping