INGREDIENT
Lemon 12 nos
Salt Half cup
Chilli powder half cup
Turmeric powder 1 tsp
Mustard seed for seasoning 1 tsp
Fenugreek powder 1.5 tsp
Asafoetida 1 tsp
Gingelly oil 250 gms
Wash the lemon and dry it completely.cut small pieces of it and remove the seeds completely and transfer it to a container.Add salt ,turmeric powder and shake the container once everyday.On the third day grind the lemon to a coarse paste.Take a kadai add the gingelly oil ,add mustard seeds and asafoetida, and when it splutters add the ground paste and stillwell.Now add the chilli powder and keep stirring in a medium flame.Oil will start coming out of the pickle and the colour will slightly change to a dark red.Now switch off the stove and add fenugreek powder and mix well. Store in a container after the pickle cools completely.
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