1. Wash the sour limes, allow to dry and cut into 8 pieces. Remove the seeds as they spoil the taste of the pickle.
2. Combine the salt and powdered masalas. Place a layer of the salt mixture at the bottom of the pickle jar. Then place a layer of sour limes and chillies. Continue to do so till you reach the top of the jar. Close it.
3. For three days, turn the pickle upside down, once a day.
4. On the fourth day heat the oil and cool it. Pour into the jar until it has totally covered the lime pieces. Shake the bottle, stir the pickle and top it with some more oil. Wipe the mouth of the jar, inside and out with a clean piece of cloth. Seal the bottle and use the pickle after 2 months.
5. This pickle is best made in the months of April and May.