Wash the lemons and pat dry them nicely with a kitchen towel.
Ensure that there should not be any moisture.
Wash and clean a glass bottle and nicely dry this without even a drop of water.
Cut the lemon into two and slightly squeeze out the juice. Do this very gently, else the pickle will become bitter.
This step is lessen the sourness of the pickle.
Gently remove the seeds with the help of a clean dry spoon.
Cut the lemon into small size pieces.
Immediately add salt and asafoetida and mix well.
In a pan dry roast the fenugreek seed till they become slightly brown.
Do not roast too much as this will make the pickle bitter.
Dry roast the red chilies in a pan.
Grind the redchillis and fenugreek seeds together into a fine powder.
Throw this onto the cut lemon and mix nicely using a dry spoon.
In a pan heat the oil and throw in the mustard seeds.
Add this to the pickle and add turmeric powder and mix well.
Transfer this to the glass bottle and cover this with a thin muslin cloth and tie this with the help of a rubber band.
Keep this in sunlight for 3 –4 weeks ( inside the home where you get bright sunlight)
Every day with the help of a dry spoon mix the pickle nicely and close it.
No need to keep in the refrigerator.
After 4 weeks the skin of the lemon will be soft and the lemon must have absorbed the spices.
If it is dried up, heat 2 tbsp of sesame oil and pour on this and mix well.
Now keep it in the fridge and enjoy with curd rice and love to have pickles with sambar rice too.