Ingredients:

• 4-5 sweet limes
• 1/4 cup salt
• 1/2 teaspoon turmeric powder
• 1 tablespoon mustard seeds
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon fennel seeds
• 2 tablespoons red chili powder (adjust to your spice preference)
• 1/2 cup sugar
• 1/4 cup oil (preferably mustard oil)
• 1/4 teaspoon asafoetida (hing)
• 1/2 teaspoon nigella seeds (kalonji)
• 1-2 dried red chilies (optional)
• 2-3 cloves of garlic, finely chopped (optional)

Instructions:

1. Wash and prepare sweet limes: Wash the sweet limes thoroughly. Cut them into small pieces, removing the seeds. You can either leave the peel on or remove it, depending on your preference.

2. Salt the sweet limes: In a mixing bowl, combine the sweet lime pieces with salt and turmeric powder. Mix well and set it aside for about 2-3 hours. This step helps draw out excess moisture from the sweet limes.

3. Rinse and dry: After a few hours, rinse the salted sweet limes under running water to remove excess salt. Drain and pat them dry with a clean kitchen towel.

4. Prepare the spice mix: In a pan, dry roast the mustard seeds, fenugreek seeds, and fennel seeds until they release their aroma and slightly change color. Let them cool, and then grind them into a fine powder.

5. Mix the spices: In a large mixing bowl, combine the ground spice mix, red chili powder, sugar, and the dried sweet lime pieces. Mix well to coat the sweet lime pieces evenly with the spice mix.

6. Temper the pickle: In a separate small pan, heat the oil until it's hot but not smoking. Add the asafoetida, nigella seeds, dried red chilies, and chopped garlic. Fry for a minute or until the garlic turns golden brown.

7. Combine the tempered oil: Pour the hot, tempered oil over the sweet lime and spice mixture. Stir everything together thoroughly.

8. Transfer to a jar: Place the sweet lime pickle in a clean, sterilized glass jar. Make sure the pickle is tightly packed in the jar to minimize air gaps.

9. Mature: Allow the pickle to mature for about a week in a cool, dark place before using. This will allow the flavors to meld and develop.

10. Serve: Sweet lime pickle is typically served as a condiment with Indian meals, particularly rice, dal, and roti.

Store your sweet lime pickle in a cool, dark place, and it should keep for several months when properly sealed. Enjoy its sweet and tangy flavors with your favorite Indian dishes.