Recipe can be found @ Zesty South Indian Kitchen
What you need
Lemon/Naranga: 5 no
Salt: 1 tablespoon or to taste
Chili powder: 3 tablespoon
Garlic: 2 cloves
Green chili: 1 no
Curry leaves: 1 sprig
Fenugreek powder: 1/8 teaspoon
Turmeric powder: ¼ teaspoon
Asafetodia: ¼ teaspoon
Mustard seeds: ½ teaspoon
Red chilies: 2 no( halved)
Gingerly oil: ¼ cup
Water: 4 cup
How I made
In a medium sauce pan heat 4 cup water and bring to boil once boiled add lemons and cover and set aside for 15-20 minutes or until the skin gets soft. (If you have Asian steamer in hand take it out and use it now).
Wipe the lemon with dry kitchen towel so that there will be no water. Cut the ends and then cut them in to half and then each piece into half and again into half. So you will able to get the bite size pieces.
In a small pan heat oil and add mustard seeds and halved red chilies once mustard seeds starts popping add green chilies, garlic cloves and curry leaves and fry them until they are crisp. Switch off the flame and add chili powder, turmeric powder, salt asafetodia and fenugreek powder and fry for a minute. To add cut lemon pieces along with juice. And mix everything so that spices get coat to each piece and set aside at room temperature for 24 hours. Then set aside for about 15 days or until chili powder and salt gets into the lemon pieces. (I like to keep them inside refrigerator).
Notes
Make sure to clean the bottle and caps you planning to use for lemon pickle should wash with hot water and dried well without any water content.