Lime Pickles

• 12 limes
• 1/4 cup coarse sea salt
• 1 tablespoon fenugreek seeds
• 1 tablespoon mustard seeds
• 2 tablespoons chile powder
• 1 tablespoon ground turmeric
• 1 cup vegetable oil
• cilantro for garnish

1. 1. Cut each lime lengthwise into 8 slim wedges; place in a large bowl; sprinkle with salt and set aside.
2. 2. Put fenugreek and mustard into a skillet and dry-roast over medium heat about 1 to 2 minutes, until they begin to pop. Put into a mortar and grind to a fine powder with a pestle.
3. 3. Add chili and turmeric and mix well. Sprinkle the spice mixture over the limes and stir gently. Pour the oil over the limes and cover with a dry cloth.
4. 4. Leave the bowl in a sunny place 10 to 12 days, until the limes have softened. Pack in jars , seal them, and store in a cool, dark place.

limes, coarse sea salt, fenugreek seeds, mustard seeds, chile powder, ground turmeric, vegetable oil, cilantro

Taken from www.yummly.com/recipe/Lime-Pickles-1661289 (may not work)