Wash, chop and dice the lemon into small pieces.
Add it into the saucepan with the water and bring it to boil.
Add salt and turmeric and simmer the lemon for about 10 minutes.
Now add the red chillie powder andmix well.
Remove from heat and set aside.
In a small pan add the oil, the mustard seeds and fenugreek and bring it to heat.
As the mustard splutters remove from heat and add the curry leaves.
Now add this to the pickle and mix well.
When it cools, transfer into a clean dry bottle.
The pickle is ready to serve.
Use a clean dry spoon and store in the refigerator.