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This is anilavaurugaya, which means that you can preserve and use it for up to 2 years or more.
Ingredients
1. Lemons 25
2. Salt 1/2 Cup
3. Turmeric 2 tsp
4. Chilli Powder 2/3 Cup
5. Sesame Oil 1/2 Cup
6. Mustard Seeds 1 tbsp
7. Fenugreek Seeds 1/2 tbsp
8. Asafoetida Powder/Hing 1/2 tsp
Method
1. Wipe the lemons dry with a soft, dry cloth.
2. If possible, dry them in the sun for about 1 hour.
3. In an absolutely dry wok/kadai, mix salt and tumeric powder.
4. Cut the lemons into quarters or smaller pieces.
5. Add the lemon pieces to the salt and turmeric pieces.
6. Mix well.
7. Store in a dry, clean, air-tight ceramic or glass jar for 3 days.
8. After 3 days, in a wok/kadai, heat the sesame oil.
9. Add mustard seeds and wait till they splutter.
10. Turn off the heat.
11. Add asafoetida powder.
12. Let the oil cool completely to room temperature.
13. Dry roast the fenugreek seeds till they just start to change color.
14. Let the fenugreek seeds cool completely and powder them.
15. When the oil is completely cool, add fenugreek powder, chilli powder,and the lemon-turmeric-salt mix to
the oil.
16. Mix well.
17. Store in a dry, clean, air-tight ceramic or glass jar for 3 weeks.
18. Enjoy!

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Mixed Vegetable pickle (Instant)(cuisineindia.wordpress.com)
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UsiriAvakaya(Indian Gooseberry Pickle or AmlaAchar)(aahaaram.wordpress.com)

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