Heat coconut or sesame oil in a flat-bottomed wide saucepan on low to medium flame.
⅓ cup coconut oil
Add mustard seeds, let it splutter and then add fenugreek seeds, curry leaves and asafoetida. Saute until fragrant.
1 teaspoon mustard seeds, 1 teaspoon fenugreek seeds, curry leaves, 2 pinch asafoetida
Add the chopped green chillies, garlic and ginger. Saute the mixture until fragrant and ginger gets a bit soft and sticking.
6 green chillies, 15 garlic cloves, 2 inch ginger
Add the spice powders and mix well.
1 ½ tablespoons red chilli powder, ½ tablespoon kashmiri red chilli powder, 1 teaspoon turmeric powder
Add the preserved limes along with all the vinegar liquid from the bottle.
Now if you feel the liquid is not enough for the mixture to come to BOIL, then add some more vinegar and let the mixture come to a boil. Do a taste test and adjust the salt before you switch it off.
Let it cool completely and transfer to a clean bottle with a dry spoon and store it away from moisture.
This pickle doesn't need refrigeration in any weather condition. I have tested in all seasons here. If you are not confident to leave it outside, you can keep it in the fridge and use it.