I finally found the lime pickle recipe I threatened Frogleg with in
December. I made up a half recipe before, but the method and proportions
should still hold. And yes, the pickle holds as well (July 2002: still
tasty today). I need to dig the jar out of the pantry and eat it with
some fried potatoes.

Best - krnntp (recipe for lime pickle follows)
(source: defunct website andhratoday.com, by way of unknown contributor
to www.ammas.com)

Ingredients

* 25 medium sized juicy limes
* 1/4 kg salt
* 1 tsp turmeric
* 1/3 cup fenugreek seeds
* 1/2 cup mustard seeds
* 3/4 cup chili powder
* 1/2 cup refined groundnut oil
* 1/4 tsp asafetida (powdered)

Method

Select juicy limes with thin skin. Cut them length wise into four pieces
and squeeze out the juice. Remove the seeds and mix the juice and the
pieces with salt and turmeric powder. Allow it to marinate for two days.
On the third day separate the pieces from the juice and sun dry them
separately for two days (till the dampness disappears completely). Leave
them for two more days in the ceramic container in order to reduce the
bitterness in the lemon. Roast fenugreek and mustard seeds and powder
them in a blender. Heat oil in a pan and allow it to cool to slight
warmth and add the chili powder to the lukewarm oil and then add the
ground powder and the lime pieces and the juice.