NIMBU KA ACHAAR (LIME PICKLE)

INGREDIENTS

• 2 dozen medium to large limes quartered
  (remove seeds if you like)
• 3/4 cup white rock/sea salt
• 1/4 cup black rock salt
• 8 tsps aniseed/fennel seeds roasted and
  coarsely ground
• 8 tsps mustard seeds powdered
• 8 tbsps chilli powder
• 3 tsps turmeric powder
• 2 cups mustard oil
• 2 tsps mustard seeds
• 1 tsp asafetida

PREPARATION

• Sterilise and dry a glass pickling jar.
• Put the limes into it, cover with the white and black salts and mix well. Cover the jar tightly and keep it out in the sun for 2 weeks (this is the part where you must have patience!). The limes turn a pale brown color in this time.
• Mix the mustard powder, fennel, chilli and turmeric powders together and add to the limes. Mix thoroughly.
• In a pan, heat the mustard oil to smoking point and add the mustard seeds. They will splutter. When done add the asafetida and immediately turn off the fire.
• Pour this hot oil over the limes and mix everything well.
• Allow the pickle to 'rest' for a week before eating it.
• Serve with rice, Chapati (Indian flatbread) or stuffed parathas.