Homemade Indian Lime Pickle (Nimbu Ka Achaar)

8 medium-large limes (make sure they are as thin skinned as possible. Wash and dry the limes thoroughly. Quarter or cut them into ½-inch pieces.)

2 teaspoon fenugreek seeds

2 teaspoon nigella seeds (kalonji)

1 tablespoon fennel seeds (saunf)

2 (heaping) tbsp cayenne (or paprika or Kashmiri chili powder)

1 tablespoon turmeric

1 teaspoon asafetida (hing)

¼ to ½ cup salt (I use Himalayan pink salt but any finely ground salt is fine. You can use more for saltier pickles. Don't use less because you need the salt as a preservative for the pickles)

1 cup avocado oil or any neutral oil (mustard oil is preferred, but any vegetable oil that can withstand high temperatures without burning, like peanut oil, safflower oil, canola oil and sunflower oil, will work.)

2 tablespoon mustard seeds

Directions at holycowvegan.net

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