Method:-

• Thoroughly wash and dry the limes.
• Juice 4 and cut the remaining 8 into either 4 or 8 wedges (depending on the size of the limes).
• Toss the wedges with the salt and lime juice in a bowl.
• Carefully transfer the limes to a clean, dry, glass or porcelain jar with a tight-fitting lid.
• Place in a cool spot and allow to soften for 4 days.
• On the 5th day add the cumin, mustard (1 tsp) and fenugreek seeds to a pan and dry roast.
• When nicely fragrant place in a coffee grinder and render to a fine powder.
• Add this to your jar along with the turmeric, chilli powder and chillies.
• Mix with a clean, dry, spoon to combine then re-seal the jar and set aside for 3 days (this recipe assumes you have thin-skinned limes which will soften in a week; thick-skinned limes may take up to a month to be ready).
• Just before you are ready to serve the pickle add 4 tsp of oil of ghee to a hot pan along with the remaining 1 tsp mustard seeds.
• Cook until the mustard seeds 'pop' and flavour the oil.
• Turn off the heat and allow the oil to cool before adding to the pickle.
• Mix thoroughly, then serve.