Omani Lime Pickle

1Preparation

1. Wash the limes and dry them completely, then cut each into 8 pieces and remove any visible seeds.
2. Toss the limes with the salt and turmeric in a clean, dry glass jar.
3. Close the jar and leave it somewhere warm for 2 days, shaking it twice a day, until the peel softens and releases its juice.

2Cooking

1. Heat the oil in a pot and add the mustard seeds until they pop.

   🔥 medium heat⏱ 2 min timer
2. Add the garlic and fenugreek and stir until the garlic softens without browning.

   🔥 low heat⏱ 2 min timer
3. Take the pot off the heat and stir in the chili powder.

   ⏱ 1 min timer
4. Add the limes with all their juice, the vinegar and sugar, and simmer, stirring, until the peel is tender and the liquid thickens.

   🔥 low heat⏱ 15 min timer

3Serving

1. Let the pickle cool completely, then transfer it to a clean, dry jar.
2. Serve a little alongside biryani, qabuli or dal.

💡 Tips & common mistakes

• Common mistake: using a wet spoon or damp jar. Water spoils the pickle and causes mould.
• The flavour deepens after a week in the fridge, where it keeps for up to 2 months.
• Add the chili off the heat so it does not scorch and turn black.

🔁 Substitutions

• Lemons can replace limes; cook them a little longer as their peel is thicker.