Lime Wedges Pickled in Cayenne Pepper and Mustard Oil from 660 Curries by Raghavan Iyer

Ingredients

• ¼ cup cayenne (ground red pepper)
• 2 teaspoons black or yellow mustard seeds, ground
• 1 teaspoon fenugreek seeds, ground
• 2 large limes, each cut into 16 thin wedges (see Tips)
• 1 tablespoon coarse kosher or sea salt
• 1 teaspoon ground turmeric
• ¼ cup mustard oil or canola oil, slightly warmed (see Tips)