Instant Lemon Pickle

Ingredients 

10 to 15 nos lemons cut into small pieces 

Cooking oil as needed

1 tsp mustard seeds

little bit of asafoetida

Salt as needed

1 tbsp chilli powder 

Roasted mustard and fenugreek seeds powder

Instruction 

To a heated pan, add enough oil.

To the heated oil add 1 tsp mustard seeds and a little bit of asafoetida and let the mustard crack.

Now add the cut lemon pieces and add some salt as needed. 

One the lemon has cooked enough add 1 tbsp of chilli powder and mix well

Prepare a powder with roasted mustard and fenugreek seeds in equal quantities and add 1 tbsp of this powder the pickle and mix well

Now the lemon pickle is ready to be served. You can preserve this lemon pickle in air tight container for up to 2 months.