Ingredients

• 25 kagzi limes
• 125 gms - red chilli powder
• 50 gms - fenugreek seeds
• 50 gms - mustard seeds
• 2 tsp - turmeric powder
• 1/2 tsp - asafoetida powder
• 1/4 cup - gingelly oil
• 250 gms - salt

How to Make South Indian lime pickle

• Wash, wipe and cut each lime into 8 pieces.
• Broil fenugreek and mustard seeds separately.
• Pound and mix them with turmeric, chilli and asafoetida powders.
• Add salt and lime pieces. Pack in glass or stone jars.
• Heat oil to smoking point.
• Take it off the fire, cool and pour over the limes.
• Tie the neck of the jar with a muslin cloth and sun it for a week.
• Keep in a cool, dry, dark place with a proper lid on the jar.