Instant lemon pickle

Ingredients

Mustard
Fenugreek
Oil
Red chillies
Asafoetida
Lemon juice

Method

1. Fry mustard and fenugreek in very little oil.
2. Keep aside to cool.
3. In the same kadai, fry red chillies till they turn almost black in colour
4. Keep aside to cool.
5. Powder the seeds and chillies.
6. Heat a tsp of oil and add tadka with asafoetida.
7. Mix this with the powders and add sufficient quantity of lemon juice.

Notes
- stays well for almost a month