4 lbs limes

102 grams sea salt

45 grams turmeric

2 Tbsp white vinegar

1 cup mustard oil

1 cup olive oil

2 Tbsp asafoetida (‘hing’)

1 cup brown mustard seeds

½ cup ground fenugreek (‘methi’)

4 Tbsp cayenne (or less if you want it less hot, though the heat will fade over time)

Cut limes into 8 or 12 wedges (depending on lime size).

Place limes, salt, turmeric, and vinegar in glass jar, shaking every few days to mix and soften.

Allow to stand and wait four weeks, stirring regularly.

Toast mustard seeds in a dry pan just until they begin to pop.

When cooled, mix with other spices and stir into limes.

Allow to sit another two weeks to allow flavors to meld and develop.

Jar up and refrigerate indefinitely