- Key limes - 30
- Raisins - 3 tbsp
- Dry red chilly - 25 seeds removed
- Vinegar - 1/2 cup
- Red chilly powder - 2 tbsp
- turmeric powder - 1/2 tsp
- methi seeds - 1/2 tsp
- mustard seeds - 1 tsp
- Garlic - 1 pod
- Ginger - 2 inch piece chopped
- Hing/asafotieda - 1/2 tsp
- Curry leaves - 2 springs
- salt - to taste
- Sugar - 2 tbsp
- Oil - 1/2 cup
Wash the key limes and steam them for 15 minutes and keep aside to cool.
Cut each into 4, mix in enough salt and 2 tbsp of sugar and store in a clean dry jar for a week.
Soak the raisins and dry red chillies in vinegar overnight.
Grind this to a fine paste.
Heat oil in a pan and add in the mustard and methi seeds.
After it splutters add in the garlic and ginger and stir-fry until light golden .
Add in the curry leaves,hing and red chilly raisin paste and stir-fry for 5 minutes.
Add in the chilly powder and turmeric powder and saute for a minute.
Turn the flame off and add the marinated limes to the masala and mix well, taste for salt and add more if needed.Store in clean dry bottles.