Dry roast a little fenugreek and powder. Add this and enough salt to dry cut lemon pieces and let it be. Stir it once in a while. It will become soft and you can store this in a bottle. When you need, season in oil mustard seeds and asafoedita. Reduce flame and add manjal podi and chili powder. Pl be careful not to burn chili powder. If necessary add some fresh nallennai and then add chili powder. Burnt chili powder will mess up the pickle! Add the
Lemon to this and stir in low flame for sometime. Your yummy lemon pickle is ready:
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