Bengali Hot Lime Pickle


  • 25 limes
  • 225 gm (8 oz) salt
  • 55 gm (2 oz) fenugreek powder
  • 55 gm (2 oz) mustard powder
  • 140 gm (5 oz) chilli powder
  • 15 gm (½ oz) turmeric
  • 600 ml (2 ½) cups mustard oil
  • 1 tsp asafoetida
  • 30 gm (1 oz) yellow mustard seeds, crushed


  1. Cut each lime into 8 pieces and remove the pips. Place the limes in a large sterilized jar or glass bowl.
  2. Add the salt and toss with the limes. Cover well and leave in a warm place for 1-2 weeks, until they become soft and dull brown in color.
  3. Mix together the fenugreek, mustard powder, chilli powder and turmeric and add to the limes.
  4. Cover and leave to rest in a warm place for a further 2-3 days. Heat the mustard oil in a frying pan and fry the asafoetida and mustard seeds. When the oil reaches smoking point, pour it over the limes.
  5. Mix well, cover with a clean cloth and leave in a warm place for about 1 week before serving.