Lemon Lime Pickle

12 limes
1/4 cup sea salt
1 tablespoon fenugreek seeds
1 tablespoon mustard seeds
2 tablespoons chili powder
1 tablespoon ground turmeric
1 cup canola oil

Cut limes into 8 pieces. Sprinkle with salt and set aside. Dry roast fenugreek and mustard seeds in pan over low heat just until they pop. Grind them with mortar and pestle or spice grinder. Add chili powder and turmeric and mix well. Sprinkle spice mixture over limes and stir. Pour oil into limes and stir. Place in a sterilized jar and leave in sunny warm place for 12 days to two weeks or longer until limes are soft.

Store in cool, dark place.