|Lemons||20 (Thinner The Skin The Better)|
|Salt||3⁄4 Cup (12 tbs)|
|Dried red chili||2 Cup (32 tbs)|
|Mustard seeds||1⁄4 Cup (4 tbs)|
|Methi seed||1 Teaspoon|
|Turmeric stick/1 teaspoon turmeric powder||1 Inch|
wash and dry lemons.
Squeeze juice from 5 lemons.
Cut the remaining 15 lemons. (each lemon into 16 pieces). Place it in a bowl and keep aside.
Dry roast all the spices one by one. First dry roast dry red chillies till crisp over a low heat. Then dry roast mustard, methi, turmeric and asafetida together. Do not burn the spices, else the pickle will taste bitter.
Allow to cool down to room temperature.
Put all the spices in to the blender and grind to a fine powder along with salt.
Add the spices to the cut lemon pieces, add lemon juice and mix well.
Transfer the pickles into an airtight glass container/porcelain container. Mix once a day with clean spoon for about a month. Cover and keep. Your pickle will be ready in a month.
You can refrigerate the pickle after about a month if needed.
While making the pickle, make sure all the bowls, jars, blenders, knives, cutting boards and frying pans are dry. Even a single drop of water will ruin the pickle.
While serving the pickle, make sure to use clean spoons. The spoon should be very dry.
The best option is to transfer a small quantity of pickle in a separate small jar inorder to avoid accidentally using wet spoon and spoiling the whole preparation. It is easy for serving also.
The pickle will be salty initially but blends together gradually as time passes.