Wash lemons throughly in water and wipe it dry using kitchen towel. Cut each lemon in to 8 or 12 pieces depending on the size of lemon.

Dry roast the fenugreek seeds till they turn slightly brown. Finely powder crystal salt and roasted fenugreek seeds separately. Keep them aside.

In a wide mixing bowl add chopped lemon, turmeric, powdered salt and fenugreek. Mix well.

Heat a sesoning pan adding oil and mustard seeds. When mustard seeds splutter add chopped green chillies and ginger. Saute for a while and then switch off. Let it cool.

Now add cooled ginger seasoning to lemon mix. Toss it and store it in airtight container.

Lemon ginger pickle is ready. After a week the lemon pieces turn pulpy and soft that is when you can enjoy lemon ginger pickle with curd rice.

It is important to let the lemon pieces to be marinated with all the spices in container for a week. Only after that the pickle would be ready to use.

There is no hard and fast rule for amount of green chillies and ginger to be added. Adjust them as per your taste buds.

At room temperature the shelf life of this pickle is around a month.