PREPARATION

1. In a pressure cooker, add 470 grams lemon and 750 milliliters water.

2. Cover it with lid and cook till you hear 2 whistles.

3. Remove the lid and drain them well.

4. Cut it into half and transfer them into a bowl.

5. Add 1 1/2 tablespoons paprika, 1 teaspoon turmeric, 2 teaspoons mustard powder, 1 teaspoon fenugreek powder, 1 1/2 tablespoons salt, 45 milliliters lemon juice and mix it well. Keep aside.

6. Heat 80 milliliters oil in a pan, add 2 teaspoons mustard seeds, 1 teaspoon asafoetida and stir for 2 -3 minutes.

7. Pour the tempering onto the prepared lemon pickle.

8. Mix it well.

9. Serve immediately or store in a airtight container.