10 Lemon, ½ teaspoon Turmeric, Salt, 1 teaspoon Fenugreek seeds, 20 Red chilli, and ¼ teaspoon Asafoetida.
First step is to pierce the lemon with a knife and pressure cook it for 2 whistles. Make sure to add half the salt and very less water.
Once it cools down, start chopping the lemon. Remember to remove seeds in it.
Take a kadai and heat oil and temper with mustard and asafoetida. The next step is to add chopped lemon with the pulp.
Add the following ingredients: salt, turmeric, red chilli powder, asafoetida, and fenugreek seeds powder.
Mix all the ingredients to coat the lemon. Better not to stop cooking until the excess moisture goes off. Your Lemon Pickle is ready in just 15 minutes.