Wash nicely fresh turmeric and ginger. Pat dry before peeling.
Peel both turmeric and ginger with knife. Do not use peeler as we want peel out only the skin.
Cut turmeric and ginger in bite sized pieces or thin strips (or as preferred)
Squeeze out juice from lemons and soak turmeric and ginger stips in it.
Take a pan and lightly dry roast fennel seeds, black pepper, onion seeds and fenugreek seeds.
Transfer to a plate and let the spices completely cool down.
Coarsely grind the spices in a grinder. You can use your coffee grinder for the same.
I have used store bought coarsely ground rai or yellow mustard seeds. To coarsely grind it, add with other spices.
Add the spice powder in turmeric, ginger and lemon mix. Mix nicely.
Heat oil till it's smoking point and add hot oil over the pickle mix.
Mix nicely and let it stand till the pickle completely cools down.
Transfer to a clean and dry glass jar with airtight lid.
From next day use as required.