Asoefoetida has a very distinct odour and flavour, use less rather than more or it can be omitted. Mustard oil can must be heated and then stirred into the pickle. Both can be purchased at Indian grocery stores.
Simmer the pickle until the limes are soft. Use a large pan as the pickle tends to splatter.
30 red chillies*
1 tablespoon brown mustard seeds
1 cup oil.
2 teaspoons salt
I have also used dried chilli flakes, approximately ¼ cup.
1 tablespoon turmeric powder
2 -4 teaspoons fenugreek powder
1 teaspoon asoefoetida powder - optional
2 tablespoons mustard seed oil - optional
Wash limes, trim the ends and then cut each lime into eight pieces
Place half the oil in a large pan, heat and then add the mustard seeds, turmeric and fenugreek and fry for a minute or do until fragrant. Add chillies and asoefoetida , cook until chillies have softened.
Place chillies and spice mixture in a food processer or blender and pulse to make a coarse paste. This step can be omitted if dried chilli flakes are used.
Return chilli paste mixture to the pan, add the chopped limes, salt and remaining oil. Bring the mixture to the boil, reduce heat and simmer until limes are soft, approximately twenty minutes. Stir often as it will tend to stick as it thickens.
Heat mustard oil in a separate pan. Stir into lime pickle.
Cool slightly and spoon the pickle into dry sterilised jars. Allow the pickle to fully cool then seal. I use Kleerview covers / cellophane and a lid. Label jars and store in cupboard. Refrigerate once opened.
The pickle can be used straight away but is best left for a few weeks.
Makes approximately 8 jars