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Ingredients :
10 salted limes
6
fresh green chilies
6 fresh red chilies
2
tablespoons black mustard seed
1
tablespoon cumin seed
2
teaspoons fennel seed
2
teaspoons black cumin seed
2
teaspoons fenugreek seed
1/2 cup mustard oil
2
tablespoons sesame oil
6
cloves garlic, sliced
1
tablespoon finely grated fresh ginger
1
stem lemon grass (white part only)
1
stick cinnamon
1/2 cup vinegar
1
teaspoon chili powder
Small piece
asafoetida the size of a peppercorn
Method :
Cut the limes into quarters and further
into 4 pieces for each quarters. Cut the chilies (both green and red)
into halves. If the chilies are too big, cut into quarters. Heat up a
dry pan and toast the various seeds separately under moderate heat.
Constantly stir to prevent them from being burnt. When they have given
out an aromatic smell, turn them onto a dry plate to cool. Heat a large
pan with both oils and fry the asafoetida, then remove and discard. Fry
the garlic and ginger on low heat until they are golden. Add the
remaining ingredients and bring to the boil. Simmer for about 10
minutes, stirring frequently. Remove the lemon grass and cinnamon stick.
Set aside to cool and store in a sterilized bottle.
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