For preparing Kerala Lemon Pickle, first wash the lemons properly.
Steam the lemons for 2 - 3 mins.
Allow it to cool and then dry them using a clean dry cloth.
Heat gingelly oil in a pan.
Splutter mustard seeds followed by fenugreek seeds.
Add turmeric powder and saute on a moderate heat.
Add ginger, garlic and green chillies and stir, till the color changes.
Switch off the heat.
Add chilly and asafetida powders while the mixture is hot and mix nicely.
Allow it to cool.
Add salt.
Slice the lemons into four.
Carefully mix the seasoning and lemons.
Add 2 tbsp of vinegar and mix it slowly.
Transfer Kerala Lemon Pickle into a dry container.
Heat 2 tbsp of gingelly oil and allow it to cool and then pour the oil on the top of the pickle.
:- This will prevent fungus.