Recipe 1:
Wash the lemons in warm water with some dishwashing soap and thoroughly dry (Water is a major enemy in a pickling process) Cut the lemons into small pieces (approx 16 pieces per lemon) Add 2 table spoons of oil in a pan, add mustard seeds and heat.

When the mustard seeds start popping, add a pinch of asofoetida Add the Kumbh pickle masala and the rest of the oil. Add the cut lemons. Cook while stirring till the lemons turn hot. Let the whole mixture cool down. Put the lemon pickle in a glass sphagetti sauce bottle (again, make sure the bottle is absolutely dry) Keep in the refridgerator.

Ingredients: Cassia, Clove, Green Cardamom, Black Cardamom, Anistar, Black Pepper, Mace, Tirphala, Nutmeg, Shaijeera, Turmeric, Dry mango, Dry Ginger, Cumin, Cassia Leaves, Common Salt.