Lime Relish

Wash the fresh limes thoroughly under cold running water and pat dry. Zest the limes using a microplane or fine grater, collecting all zest into a bowl.

Cut each zested lime in half and juice them, pressing firmly to extract as much liquid as possible. Strain the juice through a fine-mesh sieve to remove seeds and pulp, and set aside.

Trim the green onions, removing the root ends and any yellowed outer layers. Slice them thinly on the bias into ¼-inch pieces.

Combine the lime zest, lime juice, finely chopped green bell pepper, sliced green onions, chopped celery, and chopped parsley in a medium mixing bowl.

Sprinkle the dry mustard and ground cardamom over the lime mixture. Stir well to distribute the spices evenly throughout.

Add the granulated sugar and salt to the relish. Toss gently but thoroughly until all ingredients are combined and the sugar and salt are fully dissolved.

Let the relish rest at room temperature for 10 minutes to allow the flavors to meld before serving. Taste and adjust seasoning with additional salt if needed.