Ingredients:

• 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 (Sauf)
• 1/2 tsp – Onion (Kalonji) seeds
• 2 tbsp – oil
• 1 tbsp – Sugar
• 1/2 tsp – Asafoetida

Method:

1. Put chopped lime pieces in a large pickle or glass jar.
2. Add salt and turmeric.
3. Shake jar to coat all pieces.
4. Add ginger and green chilli to lime.
5. Shake again to mix.
6. Keep aside for 4-5 days till lime becomes tender.
7. Heat oil, add asafetida.
8. Allow to cool.
9. Crush aniseed and fenugreek in a grinder, coarsely.
10. Add all ingredients to the lime pieces.
11. Mix well with a clean dry spoon.
12. Allow 2 days before eating.
13. Preserve in clean dry airtight jars.

Recipe courtesy of Saroj Kering