5 lemon or lime 3 Tbsp. oil 2 tsp. chili powder 1/4 tsp. fenugreek 3 Tbsp. salt 1/4 Tbsp. asafoetida 1/2 tsp. mustard seeds
Cook lemon in 1 cup of water. Cut each lemon into small pieces. Each lemon can be cut into 10 pieces. Add salt and chili powder. Saute mustard in a skillet with 3 tablespoons oil. As soon as the mustard seeds crack, pour the lemon pieces into it. Saute fenugreek and asafoetida In a drop of oil and powder it. Mix the powder with the lemon pieces. Bottle the pickles and refrigerate for 6 months. Goes well with yogurt rice.