Lime pickle (Naranga Kari)

Ingredients 

• 2 Wild Lemon / Vadukapuli Naranga 
• 1/4 to 1/2 cup Coconut Oil 
• 2 tbsps Kashmiri Chilly powder  
• 1/4 tsp Turmeric 
• 25 gm Jaggery  
• 1/2 tsp Mustard seeds 
• 1/2 tsp Fenugreek seeds 
• pinch Asfoeitida A big
• 1/4 cup Vinegar 
• to taste Salt
• 1 stalk Curry leaves

Preparation 

In a wok, heat oil and add one lemon at a time and saute....for sometime.
Strain and keep them to cool.
Cut into halves and extract the fleshy parts using  a spoon or fingers
Chop these thoroughly, and add salt  and keep aside
Heat oil in a wok, add mustard seeds, fenugreek seeds, asafoeitida  , and curry leaves.
Add the Kashmiri chilly powder, turmeric powder and stir continuously
Next add the jaggery
Then add vinegar and stir all together, switch off and allow to cool
Once this spice blend had cooled, mix it with the salted lemon
Add salt if needed and pour some coconut oil

(Via: www.warandcheese.com)