One of my go-to condiments, this pickle is sour, tangy and really tasty, and enjoyed across the entire subcontinent, in many similar versions. A tiny dollop in a mouthful of curry just brightens your day. Try mixing it with some yoghurt and fresh chilli.
Grind the mustard seeds to a coarse powder, using a mortar and pestle. Cut each of the limes into eight pieces. Slit the chillies and cut them into 2 cm (¾ inch) pieces.
Toss the ground mustard seeds in a bowl with the turmeric, salt and chilli and lime pieces, mixing until well combined.
Transfer the mixture to a sterilised glass bottle or earthenware jar. Pour the vegetable oil on top and shake the bottle or jar well. Cover with muslin (cheesecloth) and secure with kitchen string.
Keep in a cool dark place with good air flow, stirring the contents of the jar at least once a day for the first few days.
Leave to pickle for 5–6 days before using. Once opened, the pickle will keep in the fridge indefinitely — although it’s so tasty it probably won’t last very long at all!
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