This is my personal favourite!
Recipe source: my mother in law
3 tbsp garlic thinly sliced
2 tbsp ginger thinly sliced
3 sprigs curry leaves
2 – 2 ½ tbsp Kashmiri chili pwd
½ tsp turmeric pwd
1/8 tsp + ½ tsp fenugreek powder
1/8 tsp + ½ tsp asfoetida powder
1 tsp mustard seeds
4-5 tbsp oil
2 tbsp salt + additional if required
Wash and wipe the lemons with a clean towel.
Cut into small pieces and put in a glass bowl.
Add 2 tbsp salt, 1/8 tsp fenugreek powder, 1/8 tsp asfoetida and mix well. Leave aside for a day or 2.
Heat oil in a pan and add mustard seeds.
When it splutters add curry leaves, ginger and garlic slices.
Saute till ginger garlic is sautéed well and about to turn lightly brown.
Lower flame and add all spice powders and mix well. Don’t let the spices burn.
Add lemon and stir for a minute.
Mix well. Check salt and add if necessary.
Switch off flame and let the pickle cool completely before transferring to a clean glass jar.
Since too much oil is not used, it is best to refrigerate and use as required.