firstly, in a large vessel take 4 cup water and get a boil.
once the water comes to a boil, drop in 10 lime.
cover and rest for 5 minutes or until lime softens.
now take off the lime from water and pat dry. make sure not to have any moisture in lime as they shorten the shelf life of pickle.
chop into quarter pieces and keep aside.
in a pan dry roast 2 tsp mustard and ¼ tsp methi on low flame until it turns aromatic.
blend to a fine powder and add to chopped limes.
also, add 3 tbsp red chilli powder, ¼ tsp turmeric and 1 tbsp salt.
mix well making sure everything is well combined.
further heat ¼ cup oil and add 1 tsp mustard, ¼ tsp hing.
splutter the tempering and allow the oil to cool completely.
once the oil cools completely, pour over the pickle and mix well.
finally, enjoy instant lime pickle or nimbu ka achar immediately or store in the refrigerator and use for 2 weeks.