Wash and Dry: Rinse the limes thoroughly, then pat them dry with a clean towel to remove any moisture. Dampness can affect the pickling process, so ensure they’re completely dry.

Cut into Wedges: Slice the limes into uniform wedges or cubes, whichever shape you prefer. Smaller pieces tend to marinate faster, so consider that if you’re pressed for time.

Gather the Seasonings: In a separate bowl, mix the salt, red chili powder, turmeric, mustard seeds (if using), and fenugreek. Adjust quantities based on how spicy or mild you like your pickles.

Optional Step – Lightly Toast: For a more robust flavor, briefly toast mustard seeds or fenugreek seeds. This step brings out the oils in the spices without needing any additional fat.

Layer in a Bowl or Jar: Place a layer of cut lime pieces at the bottom, sprinkle on a portion of your spice mixture, then repeat until all limes and spices are used up.

Gently Mix: Use a spoon or clean hands to ensure each lime wedge is coated evenly. This helps distribute the salt for a consistent tangy marinade.

Cover and Rest: Transfer your spiced lime mixture into a sterilized, airtight container. Let it rest at room temperature for at least two to three days, shaking or stirring gently once a day to redistribute the spices.

Taste and Adjust: After the initial marination period, sample a piece. If you’d like more heat, add a small pinch of chili powder. If it’s too fiery, balance it with a little more salt or even a dash of sugar.

Refrigerate or Keep Cool: Once you’re satisfied with the flavor, seal the jar and store in a cool, dry place. For extended freshness, tuck it into the fridge.

Watch It Mature: Like most pickles, the flavor deepens over time, turning tangier and more robust with each passing day.