Cut the lemons into small pieces and put them in a large mixing bowl. Add the salt and turmeric powder and mix well to coat the lemon pieces.

Cover the bowl with a clean cloth and place it in a sunny spot for 2-3 days. Stir the lemon pieces occasionally during this time.

After 2-3 days, add the carom seeds and red chilli flakes to the lemon pieces. Mix everything.

Pour the lemon juice into the bowl and stir well to combine all the ingredients.

In a small pan, heat the mustard oil until it starts to smoke. Remove from heat and allow it to cool down.

Reheat the oil and add asafoetida, rai (black mustard seeds), and dry red chillies. Let them splutter.

Add the chopped ginger and saute till slightly golden.

Add the chopped curry leaves to the pan and turn off the heat. Let the tempering cool down completely.

Pour the tempered oil mixture over the lemon pieces and mix them well.

Add the sugar to the pickle and mix it in.

Transfer the lemon pickle to a sterilised jar and let it sit for a few days before using. The pickle will be ready to eat in 5-6 days.

Enjoy!