Cut each lime into wedges and then further each wedge into halves.
Deseed them and place the pieces into a plastic bowl with enough weight on top for almost 2-3 days.
Give it a mix everyday.
Keep the extracted juice to use at a later stage in the preparation.
In a vessel mix together vinegar, sugar and chilli powder. Adjust according to your preference.
Next add the lime pieces and stir properly.
Boil on a low flame until the skin softens. This step is very crucial in making this pickle and cannot be ignored.
Now add the garlic-ginger and the reserved juice from the limes.
Taste it and add more sugar if necessary.
Let it cook further until well caramelised.
Cool, bottle and keep aside to mature.