-
Cut each lime lengthways into 8
thin wedges.
-
Place in a large sterilized bowl,
sprinkle with salt and set aside.
-
Put fenugreek and mustard seeds in
a frying pan and dry roast over a medium heat for 1-2 minutes, until
they begin to pop.
-
Put them in a mortar and grind them
to a fine powder with a pestle.
-
Add chili powder and turmeric and
mix well.
-
Sprinkle spice mixture over limes
and stir.
-
Pour over oil and cover with a dry
cloth.
-
Leave in a sunny place for 10-12
days, until softened.
-
Pack into sterilized jars, then
seal and store in cool, dark place.
-
It can be kept for 1-2 weeks.
-
Serve at room temperature,
garnished with coriander.