In a cooker separator add whole lemons, water, cover the separator with a lid and pressure cook for 3 whistles and turn the pressure comes down naturally
Press and check if the lemons are soft and cooked well
Place the lemons on a kitchen towel and dry them well
Fold and wipe well to make sure the lemons are completely dry
Chop the lemons into bite-sized pieces and transfer the chopped lemon along with the lemon juice into a wide mixing bowl
Add turmeric powder, Kashmiri chilli powder, fenugreek powder on the top
In a small tadka pan take sesame oil and heat
Once when oil is hot add mustard seeds and lets them splutter
Transfer the tadka and mix well
Cool the pickle completely and store it in an airtight container