Nimbu ka Achar

Ingredients:

 2 dozen limes quartered (remove seeds)

3/4 cup sea salt

1/4 cup black rock salt

8 tbsp aniseed/fennel seeds roasted and coarsely ground

8 tbsp mustard seeds powdered

8 tbsp chilli powder

3 tbsp turmeric powder

2 cups mustard oil

2 tbsp mustard seeds

1 tbsp hing

Method:

Sterilise and dry a glass pickling jar. Put the limes into it, cover with the white and black salts and mix well. Cover the jar tightly and keep it out in the sun for 2 weeks. limes will  turn a pale brown color in this time. Mix the mustard powder, fennel, chilli and turmeric powders together and add to the limes. Mix thoroughly. In a pan, heat the mustard oil to smoking point and add the mustard seeds. They will splutter. When done add the asafetida and immediately turn off the fire. Pour this hot oil over the limes and mix everything well. store it for a week before eating. Serve with rice, Chapati or stuffed parathas.