Ingredients:

Lemons (Nimbu) 1 kg
Salt (Namak) 240 grams
Mustard Oil (Sarson Ka Tel) 1/2 litre
Asafoetida 2 big pieces
Red chili pepper (Lal Mirchi) 4 teaspoons
Ginger (Adrak) 1/2 kg
Mustard seeds (Rai/Sarson) 30 grams
whole fresh red chillies (Lal Mirchi) 120 grams
methi seeds 60 grams
juice of two galgals or 1 cup Lemon (Nimbu) juice
Salt (Namak) for lime juice 1 tablespoon

Preparation of lemon pickle in oil:

• Wash and dry the lemons with a cloth.
• In each lemon make four cuts and pack the salt inside and rub a little salt outside also till tender.
• Heat the oil till smoky.
• Remove from the fire, add asafoetida and when it swells up, crush it with a spoon.
• Add chilli powder and stir till red colour appears.
• Remove from the fire, add mustard seeds and stir for a little while.
• Now stir in lemons, fresh red chillies and ginger and cook until a little tender.
   
  Roast methi seeds and powder.
• Mix methi seed powder and the juice of galgal or lime mixed with one tablespoon salt Cook for 5 minutes.
• Remove from the fire, pour the lemons with the juice into a clean jar, and cork tightly.