First upon wash each lemon thoroughly and wipe dry. Then cut the top and the bottom off and slice into 4 pieces. Now deseed them, very important to prevent the pickle from tasting bitter.

Now add 1.5 tsp salt and 1 tsp turmeric powder to the lemon slices and mix it with spoon.

Now add 2 cups of water to the stainless steel pressure cooker and place a stand inside. Transfer the chopped lemons to the stainless steel vessels that fits inside the pressure cooker, cover with a lid and place inside on stand. Pressure cook lemons with for 2-3 whistles on medium height heat until soft. Let the pressure release naturally.

Now in a bowl, add coarsely grind dry coriander seeds, coarsely grind mustard seeds, pickle masala, red chilli powder, asafoetida, salt, lemon juice and jaggery, give it a good mix until well combined. Let this mixture rest for 5 minutes.

You will notice the juice getting released as you mix and forming a nice sauce. The sauce has a tendency to thicken as it cools. Then add lemon pieces in this mixture and mix it very well.

In another pan, heat oil in a pan on high gas flame. Then allow it to cool completely before adding it to the pickle and mix very well. Then cover it and rest for 24 hours. Then after store any leftovers in a clean, dry, airtight glass or ceramic jar.