Wild lime pickle / vadukapuli naranga achaar

TYPE I (Vadukapuli naranga upplittahu with green chilli and ginger) 
Ingredients 
1 small Vadukapuli Naranga
1 big piece of Ginger (finely chopped)
2-3 Green chilly (finely chopped)
Salt
  
Method 
1. Cut the naranga, deseed them and cut into small pieces.
2. Mix with other ingredients, transfer it into bottle and keep aside for 3-4 days.
3. Keep stirring once or twice daily. Vadukapuli Naaranga Uppilitathu is ready to serve.
TYPE II (Vadukapuli naranga achaar with chilly powder)
Ingredients 
1 small Vadukapuli Naranga
4 tblsp Chilli powder (adjust)
A generous pinch of asafoetida
1/4 tsp Turmeric powder
Salt
Few curry leaves
4 tbsp Oil
1 tsp Mustad seeds.
 
Method
1. Cut the naranga, deseed them and cut into small pieces.
2. Heat oil in a kadai, add mustard seeds, when it splutters, add asafoetida, curry leaves, turmeric powder and switch off the gas.
3. Add the cut naranga pieces, chilli powder, salt and mix well.
4. Allow to cool and transfer it into a glass jar. Naranga pickle (achaar) is ready.