Firstly, take the lemon, rinse and wipe off completely
Then cut the lemon into wedges, remove the seeds, again cut into small pieces
Put all the lemon pieces into a bowl, now sprinkle 1 tbsp of salt and give a good mix
Keep the bowl covered, Rest it for 2 hours
After 2 hours, heat a pan, put the lemon pieces in it, Keep the flame in low.
Now add 2 tbsp of Kashmiri red chilly powder, mix well
And then add ½ cup of jaggery and mix well (flame- low)
let this mixture on flame for 5 minutes, or until jaggery melts
then turn off the flame, let this pickle cool
After it cools down, transfer the pickle into a clean dry air-tight container
