A pinch roasted powdered fenugreek seeds (optional)
Method:
Fermenting the lemons:
Have a clean dry glass or ceramic jar ready (avoid metal or plastic). Also, have a dry plate and knife ready
Wash the lemons and dry thoroughly
Chop in to 1/2" pieces on a plate so that you do not lose any of the juice and start filling the jar as you chop
Sprinkle a bit of salt each time you fill the jar
When the jar is full, close the lid and give it a shake
Leave it on the kitchen counter to ferment for a week or more (longer the better). Every now and then pick up the bottle and give it a good shake. By the end of a week most of the lemon will be submerged in liquid
Making the pickle:
Heat the sesame oil in a pan until almost smoking
Add the mustard seeds and when they start popping switch off the heat
Add the turmeric and red chili powder (and asafoetida and fenugreek seed powder if using)