Wash clean and slice thinly the onion and the orange peel and add to a mixing bowl.
Clean and thinly slice the garlic to the bowl and toss well.
In a small pan heat the oil on a low heat.
Add the asafoetida, mustard seeds, fenugreek seed powder and chilli powder allow it to release a strong aroma.
Remove from heat and add the curry leaves and turmeric powder.
Pour this hot achar mix over the onion and orange peel mix.
Mix in the salt, lemon juice.
Mix the achar well and keep for 5 minutes.
The pickle is now ready to serve