Method
1. Wash and chop each lemon into 8 pieces and keep aside.
2. In the jar that you will be using to store the pickle, drop 8-10 pieces of chopped lemon; Sprinkle a generous amount of salt all over; Continue the process for the remaining pieces as well; Close the lid of the jar tightly and keep aside for 4-5 days. Note: Make sure you pick a jar/bottle with a lid that closes tightly.
3. Open the lid of the jar and mix thoroughly with a steel spoon; You will see that the lemons would have given out enough water because of the salt.
4. Close the lid of the jar tightly and keep aside for another 20 days; Remember to mix thoroughly, once in every two days.
5. Dry roast red chilies, methi seeds and hing until you smell the fresh aroma of the masalas. Powder the roasted masalas in a blender without adding any water.
6. Add the powdered masalas to the salted lemons and mix thoroughly; Keep aside for 2 days.
7. Relish with dosas, rotis, parathas, idli, curd rice or just some hot steamed plain rice!

Courtesy: http://maneadige.blogspot.com/