Large Lemons -5
Hing/Asafoetida - 1/2teaspoon
Wash and pat dry the lemons.
Cut them into desired size pieces. [As I had big lemons, I have cut each one into 16 pieces]
Add salt, mix it well with the lemon pieces and keep it aside for a day.
Dry roast the methi seeds and hing/asafoetida. Let it cool, then grind it into a fine powder.
Mix the chilly powder with the lemon pieces.
Heat oil and add the mustard seeds and let them pop-up, then add the broken red chillies, fry for a few seconds.
Now add the lemon pieces and the methi powder.
Mix everything well, cook for 7 minutes on medium heat.
Delicious and spicy pickle is ready. Let it cool completely, then transfer it to a clean glass bottle.