Ingredients:

Fresh lemons: 10 pieces (plus extra juice from 3-4 lemons)
Salt: 4 tsp (rock salt or regular salt)
Turmeric powder: 2 tsp
Red chili powder: 3 tbsp
Roasted fenugreek (methi) powder: 2 tsp
For tempering: ½ cup gingelly oil (sesame oil),
1 tsp mustard seeds, and a few dry red chilies

Step-by-Step Instructions

Prep the lemons: Wash the lemons and wipe them completely dry with a clean cloth so there is no moisture.

Cut and salt: Cut the lemons into four pieces. Take out the seeds to prevent any bitter taste.

Mix base: Place the lemon pieces in a clean bowl or jar. Add the salt and turmeric powder. Pour in the extra squeezed lemon juice and mix well.

Add spices: Mix in the red chili powder and roasted fenugreek powder until the lemon pieces are coated well.

Temper: Heat the sesame oil in a small pan. Add the mustard seeds and dry red chilies. Let it splutter, turn off the heat, and let the oil cool down completely.

Combine: Pour the cooled oil mixture into the lemon spices and mix thoroughly.

Store and rest: Transfer the pickle into a clean, dry airtight glass jar. Let it sit for 2 to 3 weeks so the lemon skins become soft and absorb the flavors before eating.