Red chili powder – 1 1/2 tsp add Kashmiri chili if u want more red color and less heat
Sugar- 1 tsp
Salt -1 tsp
Fennel seeds – 1 tsp
Cumin /Jeera – 1 tsp
Ajwain seeds – 1 tsp
Fenugrek seeds – 1/2 tsp
Asafoetida – a pinch
Garlic flakes – 12-15
Sesame oil – 2 tbsp
Wash and steam the lime for around 10 minutes in the idli cooker or anything u use for steaming veggies. Make sure the limes don’t break, allow it to completely cool then wipe the bitter oil on the skin of it with a clean paper napkin.
Keep them in a plate and cut each into 8 pieces (it will get messy thats ok)
Heat all the whole spices slightly, when cool powder it and keep aside.(I like it slightly coarse)
Heat the oil add garlic allow it to soften slightly into it add all the spices powdered, sugar and salt give it a minute. Switch off heat allow to cool then add the lime pieces mix well and allow it to cool bottle it and pour a tsp of heated and cooled sesame oil extra so it seals the top layer of pickle.
Khatta Meetha Nimbu ka achar can be used from the next day on wards. Tastes better as the achar ages. It will stay good in room temperature for months.
Sweet and sour lime pickle goes well with rice, chapatti or savory porridge.
Note: Make sure to wipe off the water from steaming on limes so the pickle does not go bad easily.
Increase sugar if you like sweetness.