Guajarati Style Chilli and Lime Pickle

Maybe they should be re named ‘Not for the Faint Hearted’
Traditionally made from green chillies, these pickles are made from chillies given to me by a friend.

Guajarati Style Chilli and Lime Pickle
1 1/2 tablespoons salt
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
250g fresh hot green chillies
2 limes, each cut into 12 piece's
3 tablespoons mustard oil
1/4 cup ground black mustard seeds.(ground with a mortar and pestle)
11/2 teaspoons white wine vinegar
a few fresh curry leaves

Method
Mix together the salt, turmeric and cumin.
Make a shallow slit along the length of each chilli. Fill with the salt, cumin and turmeric mixture. Place the chillies in a glass jar, add the limes and mix well. Seal the jar and leave un refrigerated for two days.
After 2 days, heat the oil in a small pan over a medium heat. When hot remove from the heat and allow to cool. Add the mustard seeds. Beat well. Add the vinegar and beat to mix well. Drain any excess liquid from the chillies and empty then into the pan of oil, vinegar and spices. Mix well and place the mixture back into the jar.
Leave to mature for two weeks, shaking the jar every now and then. The pickle will keep in an airtight jar,un refrigerated for many months.
The pickle improves upon maturing.