Step 1

Prepare the limes - Cut each limes into 8 wedges

Step 2

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Step 3

Place ingredients in fermenting vessel - Place the cut limes into a small fermenting vessel (I used a 1/2 gallon glass wide-mouth jar) and toss with the salt, turmeric and vinegar. I now prefer using a 1/2 gallon Mason Jar with an airlock such as this.

Step 4

Cover and wait 4 weeks - Cover with a lid (not screwed on as you need to allow gas pressure to escape), a towel, or better yet an airlock. Let it ferment for 4 weeks, stirring every few days. This initial fermentation period helps to tenderize the lime peel and to make them more edible.

Step 5

Toast the Mustard Seeds - After letting the limes ferment for 4 weeks, begin the next stage by toasting the mustard seeds in a pan. Toasting the seeds helps to moderate their heat and enhances the flavor.

Step 6

Add in the other ingredients - Once the seeds have cooled add the mustard seeds, oil, asafoetida powder, fenugreek ( methi powder

Step 7

) and cayenne pepper

Step 8

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Step 9

Allow to sit for 2+ weeks - This resting period will allow the fermentation to continue and also for the flavors to merge and settle in.

Step 10

Jar it up and refrigerate - This should keep fairly indefinitely when refrigerated. I've actually enjoyed the last bit of an old batch recently after about 4 years and it was still as potent and delicious. Always be your own best judge when it comes to food safety, however.

Step 11

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