Segment the pomelo and separate out the arils.
Add this to a mixing bowl with the salt and the red chilli powder.
Mix it gently and set it aside.
Set the frying pan to heat, add the oil and the ingredients for tempering, except the curry leaves.
When the mustard splutters add the curry leaves and remove it from heat.
Let this cool for a few minutes and then add to the pickled pomelo mix in the bowl.
Mix well and transfer to a sterilized bottle.
The pickle is instantly ready.