From Amma With Love
1 big lemon or 2 limes
1 or 1 & 1/2 tsp. salt
1 hot green pepper, finely chopped
1/2 tsp. asafetida ( hing ) powder
1/2 tsp. methi ( fenugreek ) seeds
1 tsp. vegetable oil
1/2 tsp. black mustard seeds
1/2 tsp. turmeric powder
1 tsp. or more red pepper powder
Wash and dry the lemon / limes. They shouldn't have any moisture. Cut them into small pieces ( about 16 pieces for lemon and 8 pieces for lime ).
Transfer lemon / lime to a clean dry ceramic or glass bowl. Add the salt and hot green pepper.
In a small frypan, dry roast the asafetida powder and 1/4 tsp. methi seeds. Grind them to fine powder using an electric grinder and keep it aside.
Heat oil in a heavy sauce pan, add the mustard seeds and the other half of the methi seeds. When the mustard seeds pop, turn off the stove and add the turmeric powder and red pepper powder, stirring well. Add them to the lemon / lime.
Add the asafetida and methi powder to the lemon / lime and mix well.
I suggest you put the lemon pickle in a glass jar with a tight lid with oil covering the pickle always. This can be outside for about a week and should be refrigerated after that. Use a clean dry spoon every time.
Note: This is usually eaten with yogurt rice though I have known people to eat them with or chappathi.
The lemon and lime can be softened before cooking in water before cutting into pieces.