These are traditionally made with yellow limes, but I have also made them with small lemons and they worked out really well. Another type of lemon that would be eminently suitable is the Moroccan doqq, which has a thin skin.
MAKES THREE 1-PINT (500 ML) JARS
INGREDIENTS:
FOR THE PICKLES
- 15 yellow limes or small lemons with a thin skin, stem end cut but without cutting into the pulp,
washed, and dried - 3 cloves garlic, minced to a fine paste
- ½ teaspoon ground turmeric
- ¼ teaspoon ground fenugreek
- ⅓ cup (30 g) Kashmiri chili powder
- ½ cup (75 g) coarse sea salt
FOR THE TEMPERING
- ½ cup vegetable oil
- 3 dried red chilies
- ¾ teaspoon cumin seeds
- ¾ teaspoon mustard seeds
- 6 fresh curry leaves
- ¼ teaspoon asafetida powder
INSTRUCTIONS:
- To make the pickles: Squeeze the juice from 5 limes into a small bowl and set aside. Cut the rest into 8 pieces each, by first halving crosswise, then cutting each half into 4 wedges. Remove the seeds and put in a large bowl. Add the garlic, turmeric, and fenugreek and mix well. Add the chili powder and salt and mix again. Add the lime juice. Mix again, then cover with plastic wrap and keep in the refrigerator for 3 days. As they are, these will last for a few
months. You can serve them as is, or you can temper them by adding the tempering solution to serve after a few days. Once tempered, the limes will not last past 2 to 3 weeks. - To temper the limes (or lemons): Heat the oil in a medium skillet over medium heat until hot. Stir in the chilies, cumin seeds, and mustard seeds. Take off the heat as soon as the spices start to sizzle. Add the curry leaves and
asafetida. They will sizzle as the oil will still be hot. Mix well and transfer to three sterilized 1-pint (500 ml) jars. Divide equally between the jars of pickled lime. The pickled lime will be ready in 5 days and will last about 2 to 3 weeks. Store in a cool, dark place or refrigerate.
