Lime pickle: 1kg (2 lbs) limes - stab holes in each lime and then cut into eight pieces 125g (1/3 cup) salt 40 cloves of garlic - smashed 50g red chilli powder - or less if you don't like spicy pickles FOR THE TEMPERING 150ml (3/4 cup vegetable oil 30 grams (1/3 cup) white cumin seeds 3 Tablespoons black mustard seeds ½ teaspoon asafoetida
NYT Cooking: Melissa Clark calls for homemade mayonnaise in this richly flavored yet light salad. It’s an easy task and well worth doing — but if working with raw eggs makes you squeamish, Hellmann’s or Duke’s are fine stand-ins. Lime pickle can be found in the South Asian food section of the supermarket. It is spicy, so use a light hand when adding it to the mayonnaise.