Ingredients
6 limes (unwaxed)
6 small lemons (unwaxed and approx. the same size as the limes)
4 tblsp salt
1 heaped tsp dried chillies
1 tsp fenugreek seeds
1 tsp nigella seeds
1 tsp cumin seeds
1/2 tsp turmeric
Asafoetida - pea sized amount
2 tblsp vinegar (any type you prefer)
2 cm piece of fresh ginger
Method
finely chop the dried chillies and place them plus all the seeds and the asafoetida into a heavy based frying pan. Gently heat until hot to the touch, do not over heat or they will become bitter. Set aside to cool.
You need to retain as much juice from your limes and lemons as possible, to help generate more juice, roll each fruit firmly on a hard surface before chopping. Cut each lemon and lime into at least 16 pieces and set aside together in a bowl. Put the juice in a jar with the vinegar.
Sterilise your jar by putting a small amount of asafoetida in a frying pan and heat until the asafoetida is smoking, place the jar over asafoetida so the smoke fills the jar, after 2 minutes the jar is sterilised.
Grind the now cold chilli and seed mix in a pestle and mortar, then add the turmeric. Do not use an electric grinder, this makes spices bitter. This is your masala mix.
Finely slice the unpeeled ginger (you can peel if you prefer), try to get wafer thin slices.
To your sterilised jar, add a thin layer of masala mix, a few slices of ginger, a layer of lemons and limes and 1/2 tsp salt. Keep laying in this way until all the masala, ginger, lemons, limes and salt are used up. Pour over the juice and vinegar mix and seal the jar and leave it alone for 3 days.
On day 4, using the handle of a wooded spoon, stir the mix well (do not use a metal spoon). Stir the mix every other day and after 25-30 days you'll have a wonderful pickle.
