Ingredients

Method:

1. Rinse the lemons and dry it on a newspaper so as to remove the wetness. Cut into cubes as shown. In a kadai, heat a tea spoon of sesame oil and roast the asafoetida rock. 
2. Once it starts to melt remove it and add the red chilli, mustard seeds, fenugreek seeds and roast till the mustard seeds pop out. 
3. Grind all the roasted ingredients to coarse powder. Keep them aside. 
4. Now heat the kadai with the remaining oil. 
5. Tamper mustard seeds and curry leaves. 
6. Add salt and turmeric powder. 
7. After two to three stirs add the lemon cubes and sprinkle the powder over it. 
8. Mix the contents thoroughly in kadai while on stove. 
9. Once mixed well, remove from stove, allow it to cool and transfer the contents to air tight vessel or jar. 
10. Allow two weeks of marination time for pickle before it could be used.

Note: The remains in pan can be mixed with hot rice and can be delighted as hot spice ladoos.