From here on, whichever method you used to prepare your limes, the method for preparing the pickle remains the same.
Heat the sesame seed oil in a wok. Add the mustard seeds, and once they splutter, add the curry leaves and asafetida powder. Stir a couple of times, making sure the asafetida powder doesn’t burn. Turn down the heat and add the chilli powder and then the limes with all the juice (from one of the methods outlined above).
Stir carefully to mix everything together for a couple of minutes and then add the fenugreek powder. Mix well, again, and turn off the heat.
Let the pickle cool to room temperature. Bottle in a dry sterilized jar and refrigerate. This pickle contains enough oil to keep at room temperature, but it is always safer to refrigerate it.