Rinse lemons well in water.
Then wipe them dry with a kitchen napkin.
Make sure that there is no moisture or water on the lemons before you proceed to the next step.
Heat 1 tbsp of sesame oil in a kadai or pan. Keep the flame to low.
Add the lemons to it and fry the lemons for 2 to 3 minutes stirring in between.
The lemons should not crack. If you see that they start cracking then immediately remove from the pan.
Now with the help of slotted spoon remove the lemons in a plate and let them cool down.
Once it gets cold chop them into eight pieces, remove all the seeds.
Now take a bowl add 2 cups of water and chilli powder. Mix well and set aside.
Now in the same pan or kadhai, heat 3 tbsp sesame oil. Keep the flame to low.
Add 1 tsp mustard seeds and let them crackle. Add 1/2 tsp of asafoetida to it.
Keep the flame low and add water mixed with chilli powder. Let it boil.
Add salt to taste.
Once it gets boiled turn off the gas. Let it cool down.
Once it gets cold add lemon pieces and mix everything well.
Check the salt and if required add more to it.
So the instant Lemon Pickle is ready to serve.