20 limes cut into quarters
1/2 cup rock salt
1 tsp turmeric
100 gm chilli powder
25 gms ginger slices
20 green chillies – top removed and incision made
1 tsp fenugreek (methi) seeds
1 tsp aniseed (saunf)
1/2 tsp onion (kalonji)seeds
2 tbsp oil
1 tbsp sugar
1/2 tsp asafoetida
Put chopped lime pieces in a large pickle or glass jar. Add salt and turmeric.
Shake jar to coat all pieces. Add ginger and green chilli to lime.
Shake again to mix. Keep aside for 4-5 days till lime becomes tender.
Heat oil, add asafoetida. Allow to cool.
Crush aniseed, fenugreek in mixie, coarsely. Add all ingredients to the lime pieces.
Mix well with a clean dry spoon. Allow 2 days before eating.
Preserve in clean dry airtight jars.
If sweet lime-pickle is required add enough sugar to your taste.
Reduce the amount of hot and pungent ,spices. Lime Pickle,