Garlic-1pod,quarter each clove(Iused the large ones)
Salt as per taste
Steam the lemons for 10 to 12 mins.Take it out before the skin bursts or the pickle will be bitter.Cut each lemon into 8 if using big ones or else quarter each.Add salt and mix well.Roast the fenugreek and 1tsp mustard seeds,powder it and keep it aside.Heat oil in a pan.Splutter 1/2tsp mustard seeds.add in the ginger and garlic.Saute for few seconds followed by turmeric,hing and chilli powder.Switch off the flame.Add the cut lemons.Mix well and finally add the powdered fenugreek and mustard seeds.Mix well.Store in a sterilised glass jar.Will keep good for 2 weeks.Refrigerate to keep it fresh longer!!!!!!
I used lemons because the gravy forms thick.You may use lime.
To make it without chilli powder,add in few chopped green chillies.