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Ingredients :
12-14 limes, cut into thin wedges
3 teaspoons mustard seeds
2 teaspoons turmeric, ground
2 teaspoons each of cumin seeds,
fennel seeds and fenugreek
5 chopped green chili
4 cloves sliced garlic
2 teaspoons fresh ginger, grated
1 tablespoon cooking oil
2 cups cooking oil
1 tablespoon sugar, or to taste
Method :
Sprinkle salt over the cut lime wedges and
set them aside. Heat a frying pan and dry roast the mustard seeds and
the ground turmeric, fennel seeds, fenugree seeds and cumin seeds for
about 2 minutes. Remove and use a pestle and mortar to grind them into
fine powdery form. With a low heat, fry the chopped green chilies,
grated fresh ginger, garlic in the 1 tablespoon of cooking oil until
golden brown. Do not burn.
Add the 2
cups of cooking oil, lime wedges, spice and sugar. At a low heat, simmer
for about 10 minutes and stir occasionally. Scoop into a warm sterilized
jars, seal and store in the fridge.
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