1. Wash, dry and cut the lemons in 8 parts.
2. Mix the lime with salt.
3. In a kadai heat oil, add mustard seeds and hing.
4. When it splutters, add the lemon and salt mixture.
5. Stir well, add ginger garlic paste and haldi.
6. Lower the flame and keep on mixing.
7. Add the chilly powder.
8. When water reduces, add the sugar, which makes the mixture watery.
9. Keep on stirring until you get the syrup consistency.
10. You may check for sweet and salt, if required you can add the same.
11. Let it cool. Fill in the airtight jar.
12. Your pickle is ready to use after 15 days.

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