Wash lemon and grate the outer skin. Cut into small pieces. Heat half portion of oil in a pan. Sauté lemon with green chilly on medium flame for 5 minutes.

In another pan. Boil tamarind(soak tamarind in1 1/2 cup of warm water).Once it starts to boil, add red chilly powder,jaggery,asafetida powder,fenugreek powder and salt. stir well and once it starts to thicken add lime pieces to it and mix well. Let it cook for 2-3 minutes.

Remove from fire.

Heat the remaining oil in a pan. splutter mustard seeds,dry red chilly. Add the seasonings to the pickle mix.

Once it is cooled completely, you can transfer into a glass jar.

Refrigerate after one day.

Serve with rice or porridge.