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

Method :

* 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!).
* 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 (flatbread) or stuffed parathas.