Assemble all the pickle masala ingredients in a small iron kadai or cast iron pan. Roast, stirring frequently to distribute heat and keep the spices from burning. Transfer to the jar of a spice blender, allow to cool slightly, and powder. Set aside.
Heat oil in a kadhai or other heavy-bottomed vessel. Add hing, curry leaves, garlic, chilli powder, lime juice, roasted powder, jaggery, and salt in the order mentioned.
Let this come to a strong rolling boil and thicken slightly. Fill into sterilised jars.
Allow the jars to cool before refrigerating.
Eat with hot rice and ghee.