Wash the limes and wipe dry, cut each lime into sight segments vertically

Place the cut limes in a jar, add sugar and salt and set aside for one hour.

Grind all ingredients in vinegar and make into a paste; chilly powder if fine need not be ground.

Keep the vessels containing the limes on fire add the masala and cook for about 30 minutes on slow fire. Add a little more vinegar if the syrup is very thick. Allow cooling.

Fill in clean and dry jars or bottles and cork airtight; cool place for storing.