Chilli powder -3-4 tbsp (or according to ur taste )
Fenugreek seeds-one pinch
Turmeric powder-1/4 tsp
Asafoetida powder-less than 1/4 tsp
Vinegar -less than 1/4 cup or according to the sourness of ur lemon
Wash the lemon properly and dry them with a clean cloth.
Cut each of them into 4 pieces ..
Take a air tight jar and place the lemon pieces into the jar ..Add 3 tbsp of salt into that and close the jar..
Mix these by shaking the jar well ..Do this for 3 -4 days or until lemon become soft ..
Then open the jar
By that time the pieces will be very soft and salty.(the salt will be perfectly mixed with lemon )
Now heat oil in the kadai splutter mustard seeds and fenugreek seeds.
When splutter ,add garlic slices ,green chilly and curry leaves ..Saute for few minutes and add turmeric powder .
Lower the flame and add fenugreek powder,asafoetida powder and red chilly powder ..Saute for just few seconds and turn off the gas ..Add the lemon pieces with this masala and mix well.keep this aside
De-seed the dates and cut each date into 2-3 pieces ..
Add these dates to the lemon mixture and mix well ..Finally add vinegar ..If u want u can add 1 tbsp of gingelly oil on the top (heat the oil then cool it b4 adding ).
Check the salt and add if needed.
Transfer the lemon date pickle to an air tight jar and use after 1 week ..So the tasty pickle is ready to use ..Its a great combination with Biriyani
U can increase or decrease the amount of chilly powder according to the number of lemon and ur taste.. U can use this pickle after one week .. but it will taste best after one or two months..
I used to add little sugar in this pickle .. Its optional