*Wash very well, and peel the turmeric rhizomes and then chop them into small pieces or sice them into thin roundels. You might want to use gloves on your hands while cutting turmeric because it can stain your hands a rather ugly and jaundiced yellow which just wonu2019t wash away for quite some days!
Put this, the ginger, green chillies, lime juice, honey and salt in a glass bowl. Mix well.
Heat the oil in a small pan and add the mustard seeds. When they splutter, add the anise seeds, nigella seeds and asafoetida powder and stir a couple of times and take it off the heat. Pour this into the pickle and mix very well. Check for salt and adjust to your taste.
Transfer the pickle to a glass jar, and refrigerate till use. The pickle should be ready too use in a couple of days. This recipe makes one small jar of pickle.