Preparing the Lime
US limes are very thick skinned .If possible use the florida keylimes which are juicer and resemble the Indian limes .When they are in season and on sale I usually prep and salt them and keep them that way until I find enough time to make the pickle.
Wash the lime and steam them for few minutes in a pressure cooker without the weight or an idili steamer(You can skip this step if you are using the keylimes).When cool wipe them dry and cut into medium pieces .for key limes cutting into 4 would be sufficient. Mix the limes with enough salt and keep aside.
Limes - 25
Salt - to taste
Mustard seeds - 1 tsp
Methi seeds - 1/4'th tsp
Asafotida/kayam - 1/2 tsp powdered
red chilly powder - 5 tbsp
turmeric powder - 1/2 tsp
gingely/vegetable oil - as needed
green chilly - few if they are small can be left whole
garlic - 1 pod
ginger - 1 inch piece chopped file
curry leaves - 2 springs
Prepare the limes as mentioned above.
Heat oil in a pan . Splutter the mustard seeds and methi seeds.Add curry leaves ,ginger,garlic and green chilies and saute for a minute, lower the flame. Add the chilly ,turmeric and asafotida powder and mix well on a low flame.