Prepare a checklist. Keep the ingrdients close by

Peel the garlic separate the cloves. Add oil to a skillet over low heat; Add garlic, chilies and ginger and saute. When the color of the garlic changes color(golden). add kashmiri chili powder, turmeric powder and asafetida powder and stir. Turn off the stove after a couple of minutes.

Dry roast mustard seeds, coriander seeds, fennel seed, fenugreek seeds in a skillet over low heat until fragrant, cool to romm temperature. Dry roast red chilies separately in a saucepan over low heat for a couple of minutes. Cool transfer to a blender jar and grind. Add the rest of roasted ingredients; blend together, Mix this with the garlic mixture. Add salt. Stir in 1/2 cup lime juice. Transfer to an air tight jar. Let it soak well overnight before serving

You may serve the aromatic tasty pickle with curd rice, dosa, idli, even chapati. I served with idli