Ingredients

1. Limes --- 10 nos
2. Sesame oil --- 1cup
3. Garlic --- 12-18 cloves
4. Ginger --- 2"
5. Thai chillies --- 6 nos
6. CG paste --- 1tbls
7. Chilly powder --- 4 tsp
8. Turmeric powder --- 1/4 tsp
9. Asaphetoda --- 1/4 tsp
10. Salt --- 3-4 tsp
11. Curry leaves --- 2 stems

Pre-prep

1. Wash the limes and wipe it dry.
2. Heat up a little oil and add the whole limes and saute for a while.
3. This process is for making the limes soft and to take away the bitter contents from the lime skin.
4. Once the limes become soft, take it out and wipe off the oil fully.
5. Throw away the remaining oil if any from the pan and clean it for the next process.
6. Cut the lime lengthwise into 4 pieces.

Method

1. Heat the oil and add 1 tsp mustard and 1 tsp uluva.
2. Add GG paste, curry leaves, garlic, Thai chillies/Green chillies followed by all the powders, limes, and salt.
3. Mix everything well and turnoff the stove.
4. When cold, transfer it to airtight bottles.

Notes

1. Many pickles like mango, Ilumbi puli are made in a similar manner. My next recipe is the Mango Pickle.