1 kg Lemons (Nimbu)
250 grams Salt (Namak)
2 teaspoons Turmeric (Haldi)
3 teaspoons Red chili pepper (Lal Mirchi)
125 grams Ginger (Adrak), scraped and sliced
1 cup Vinegar (Sirka)
125 grams Green Chillies (Hari Mirch)(slit)
4 teaspoons fenugreek
4 teaspoons Mustard seeds (Rai/Sarson)
2 level teaspoons asafoetida
1 1/2 cups Mustard Oil (Sarson Ka Tel)

How to make hot lemon pickle:

Cut each lemon into eight pieces.
Mix salt with lemons, keep in the sun for 15 days in the jar and shake it daily.
Heat oil till smokes.
Remove it from the fire and cool a little.
In it fry asafoetida, fenugreek and mustard seeds.
Mix vinegar, ginger.
Green chillies, chilli powder and lemon with its juice.
Keep 15 days in the sun.