1. Cut the lime into small pieces (Preseve the juice while cutting)

2. Put lime pieces in a glass jar and add salt.

3. Shake jar to coat all pieces. Keep aside for 5-6 days till lime becomes tender. (stir it with a dry laddle once everyday.)

4. Dry roast the cumin, mustard, fenugreek, and red chillies. Add turmeric and grind to a powder.

5. Add ground powder to the lime pieces. Mix well with a clean dry spoon.

6. Heat 2 tsp. oil and fry 1 tsp. mustard seeds and add 1/2 tsp. asafoetida to it. Add this to the pickle and mix well.

Allow 4-5 days before eating. Preserve in clean dry airtight jars.