Indian Garlic Pickle

Halve the garlic cloves if they are too large. Do not wash them. Squeeze the limes and pour the juice into a glass jar or bottle with a plastic cover. Add the cloves and salt and mix well. Keep aside for 3 days at room temp. or in the fridge. Heat the oil and on a low heat, stir the red chilies until they are brown (not charred). Remove and set aside to cool. Roast the fenugreek in the remaining oil (it can also be dry roasted). Cool. Grind the two in a mortar and pestle or a spice grinder. Add to the garlic lime juice mixture. This pickle may be used in a couple of days and stays up to three months in the fridge. A couple of garlic a day will keep most illnesses away (and some people too!)