Lime pickle

My two essential ingredients are chilies, any kind, dried or fresh; and acid, whether it’s citrus – lemon, lime, yuzu – or vinegars. Food has to pop.
Jean-Georges Vongerichten

Elumichangai Oorgai – Lime pickle

An easy 5 ingredient preserve – A spicy tangy South Indian style pickle that goes well as an accompaniment to any meal or as a spread on wraps and sandwiches 😋

8 large Limes with thin skin
10 to 15 Chilies – depending on your spice level
1/2 tsp Vendhayam – Fenugreek seeds
4 tbsp Kashmiri chilli powder
1/2 tsp Turmeric

🍋 Wash and dry limes and about 10 to 15 chillies
🍋Cut each into 8 small pieces, removing the seeds. Slit chillies into two
🍋Add 1/4 cup Salt (preferably Kosher or Rock Salt)
1/2 tsp Turmetic.
🍋Mix well and store in a glass bottle for 5 days days at room temperature. Every day, shake it well.
🍋Over the 5 days, the skin of the lime will soften and juices ooze out
🍋 On day 5
Add 4 tbsp of Kashmiri Chilli Powder
1/2 tsp roasted and powdered Vendhayam/ Fenugreek seeds
Mix well so all pieces are coated
🍋Heat 1 cup oil to smoking point and pour over the lime spice mixture. Mix well.
🍋 Let cool completely and store in an airtight bottle. The flavors of the Lime pickle develops over the next few days. Use a dry spoon for each use.