Start by thoroughly washing and wiping 400 gm of lemons.

Slit the lemons lengthwise, removing any seeds.

Add 1 tablespoon of salt to each lime.

Place the lemons in a jar and close the lid tightly. Store the jar in a cool, dark, and dry place for 30 days. Shake the jar twice a week.

After 30 days, the limes will change color and texture, and there will be no more salt. The salt aids in the fermentation process.

Transfer the fermented limes into a bowl and cut them into small pieces.

In a frying pan, add 1 tablespoon of fenugreek seeds, 1 teaspoon of black mustard seeds, and 1/4 teaspoon of asafoetida. Dry roast these for 1 to 2 minutes on low flame.

Let the spices cool, then coarsely grind them.

In a pan, heat 3 tablespoons of oil, add 1/2 teaspoon of black mustard seeds, and sauté 5 to 6 crushed garlic cloves for 1 minute.

Add the cut limes and fry for 2 to 3 minutes.

Mix 3 tablespoons of Kashmiri red chili powder until well combined and add it.

Stir spice mix well, and turn off the heat. Let it cool.

Store the lime pickle in an airtight jar and preferably serve it from the next day.