Lemon pickle

INGREDIENTS
Medium sized lemon - 12
Garlic - 10 pods
Ginger - 1/2 inch
Turmeric powder - 2 tsp
Chilli powder - 2 tbsp
Kashmiri chilli powder - 1 tbsp
Hing /Asafoetida - 1 tsp
Gingelly oil - 2 tbsp
Mustard seeds - 1 tsp
Fenugreek powder  - 1 tsp
Curry leaves
Vinegar-2 tbsp
Salt
Honey - 1 tbsp

Method

1. Wash the lemons,  pat dry using a kitchen towel. Steam the lemon for 5 to 7 min and allow it to cool.After it cools,  cut each lemon to 4 or 8 pieces
2. In a pan / clay pot,  take 2 tbsp of gingelly oil and heat it. 
3. Add 1/2 tsp of mustard seeds. When the seeds splutter add curry leaves to it.Add finely chopped garlic and ginger,  saute it. 
4. Add powdered fenugreek , Asafoetida, mustard to it. Combine all powders .Add all the powders to the mix and saute till the raw smell goes off. 
5. Now add the chopped lemon,  stir well till it binds with the masala
6. Keep mixing for 5 min. Add adequate salt and mix well. Now add vinegar and mix well. 
7. Add honey,  mix well,  switch off the flame. Allow the pickle to cool. Store it in a airtight container. Use the pickle after 1 week