Ingredients:

• 1 kg – limes
• 250 g – Jaggery
• 1 tbsp – black salt
• 1 tbsp – chilli powder
• 1 tbsp – carom seeds
• 1 tbsp – fennel seeds, broiled and pound
• 1 tbsp – nigella seeds, broiled and pound
• 1 tbsp – black pepper
• 200 g – salt

Method:

1. Brush the inside of a jar with mustard oil.
2. Wash, wipe and slit limes in fours without separating them.
3. Pound the jaggery and mix with the rest of the masalas properly and stuff the limes proportionately with this.
4. Close the jar and sun it for a fortnight.