Wash and clean the citron, wipe them dry. There should be no moisture on the Citron. Take 2 citrons.
Chop it into small pieces.
In a glass jar, add a layer of citron lemon pieces.
Add a layer of rock salt.
Again add a layer of Citron lemon.
Then add a layer of rock salt.
Repeat the same process.
Close the lid tightly.
Allow it to rest for 5 days in a cool dry place.
After 5 days mix everything well.
Close the lid and keep it for 2 more days. Finally after 7 days prepare the masala and mix with salted citron.
For Preparing the masala, in a pan take 1.5 tsp of fenugreek seeds.
Roast for 30 seconds (No Oil - Low Flame).
Then add 1 tsp of mustard seeds.
Next add 1 tbsp of bird eye chilli. (Adjust the spice based on your taste)
Roast for 5-10 seconds.
Then add 1.5 tsp Cumin and roast for 30seconds.
Switch off the flame and cool it for sometime.
Once cooled, transfer to mixi jar.
Add 1/4 tsp Asafoetida (Hing).
Next add 1 tsp Turmeric powder.
Blend it into a coarse powder without adding water.
Once powdered, make sure there are no lumps.
Mix the salted citron lemon and spice mixture. (Have reserved half the quantity for preparing Citron pickle with red chilli).
Coat well with spice mixture.
Transfer to the glass jar for storing.
For Seasoning (it increases the shelf life of pickle).
Heat 1 tsp of Oil.
Once the oil is heated, add 1/2 tsp mustard seeds.
Then add 1/4 tsp cumin and 1/4 tsp asafoetida.
Roast it well.
It will start to splutter. Then switch off the flame.
Allow it to cool for sometime.
Put the seasoning on top of the pickle.
Close the lid tightly.
Store in s cool dry place.
Citron & green chilli pickle is ready to serve.