Ingredients:

• 1.5 kg – limes
• 250 g – salt
• 250 g – Jaggery
• 120 g – Cumin seeds
• 125 g – Fennel seeds
• 125 g – Coriander seeds
• 100 g – Garam Masala
• 70 g – mustard or rai seeds
• 50 g – Fenugreek seeds
• 50 g – chilli powder
• 20 g – Nigella seeds
• 1.5 cups – gingelly or Mustard oil

Method:

1. Powder the following ingredients:
2. cumin seeds, fennel seeds, coriander seeds, mustard seeds, and fenugreek seeds.
3. Cut each lime into four, apply salt and keep overnight.
4. The next day, remove the limes and reserve the brine.
5. Heat oil in a pan till it starts smoking.
6. Take it off the fire and cool it a little.
7. Add nigella seeds and the masalas.
8. Cook for a little while in the hot oil and then add jaggery.
9. Cool the masala thoroughly and add the lime pieces.
10. Mix well and bottle.
11. Top it with the reserved brine.
12. Shake the jar well and keep it in the sun for a week.
13. Add extra oil if needed.