| • | Pour about 1 glass oil in a pan and fry all the limes until the skin turns brown.
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| • | Slice each fried lime into 4-6 pieces preserving the juice.
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| • | Put ½ kg oil in a fresh pan and crackle mustard seeds.
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| • | Stir in garlic and ginger and cook until brown.
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| • | Add curry leaves, stir, and remove from heat.
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| • | Stir in chili powder, turmeric, and fenugreek powder.
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| • | Flavor with salt. Keep aside to cool.
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| • | Place the limes into the mixture and mix nicely.
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| • | Pour vinegar and stir.
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| • | Transfer the mixture into a large bottle or container with lid and store until required. |
