- 10 small limes, washed and dried
- 1/2 cup of salt
- 1 tablespoon of mustard seeds
- 1 tablespoon of fenugreek seeds
- 1 tablespoon of fennel seeds
- 1 tablespoon of cumin seeds
- 1 tablespoon of black peppercorns
- 2 teaspoons of ground turmeric
- 1/4 cup of vegetable oil
- 1/4 cup of white vinegar
- Cut the limes into quarters and place them in a large, non-reactive bowl.
- Add the salt to the bowl and mix well. Cover the bowl with plastic wrap and let it sit at room temperature for 2 days.
- After 2 days, the limes should be soft and have released some of their juices. Drain the limes, reserving the liquid.
- In a small, dry skillet, toast the mustard seeds, fenugreek seeds, fennel seeds, cumin seeds, and black peppercorns over medium-low heat until fragrant, about 2 minutes.
- In a food processor or blender, combine the toasted spices, turmeric, oil, vinegar, and reserved lime juice. Process until the mixture is well combined.
- Transfer the pickling mixture to a large jar or container. Add the drained limes to the jar and mix well to coat them evenly.
- Cover the jar and let it sit at room temperature for at least 2 weeks, or up to 1 month, before serving.
- Serve the lime pickle as a condiment with your favorite Indian dishes. Enjoy!