Lime Oil Pickle Recipe

Ingredients :

2 tablespoons

1 tablespoon

2 teaspoons

1/2 cup

2 tablespoons

6 cloves

1 tablespoon

1 stem

1 stick

1/2 cup

1 teaspoon

Salted limes or lemons

Fresh red chilies

Fresh green chilies

Black mustard seed

Cumin seed

Fennel seed

Black cumin seed

Fenugreek seed

Mustard oil or peanut oil

Sesame oil

Garlic, sliced

Finely grated fresh ginger

Lemon grass or 2 strips lemon rind

Cinnamon

Vinegar

Chili powder

Small piece asafoetida the size of a peppercorn

Method :

Separate limes into quarters and cut each quarter into 3 or 4 pieces.
Remove stems and seeds of chilies and cut into halves or quarters depending on size.
In a dry pan roast the various seeds separately over medium heat, stirring constantly to prevent burning.
When they smell aromatic turn them out of the pan onto a plate to cool.
Heat both kinds of oil in a large pan and fry the asafoetida, then lift it out and discard.
Fry garlic and ginger over low heat until golden, then add the remaining ingredients.
Bring to the boil and let simmer for about 10 minutes, stirring constantly.
Remove cinnamon stick and lemon grass.
Cool and bottle.