Firstly Wash and peel the Raw Turmeric (Kachi Haldi).
Now grate the peeled Haldi (turmeric) in steel Grater (kaddukas).
After that heat a pan and add 2 tbsp of mustard in it.
Add 1 tbsp of cumin seeds, ½ tbsp of hing, 1 tbsp of mustard seeds, 1 tbsp of kalonji, ½ tbsp of Garlic paste, 1 tbsp of roasted methi seeds.
Mix all spices together then add 1 tbsp of salt and ½ tbsp of red chilli powder.
Cover the pan for 2 minutes.
Then add grated turmeric in the pan. Mix it.
Add ½ tbsp of dry ginger powder.
Lastly, add 2 tbsp of lemon juice into it.
Store the pickle in a glass container and keep it in sunlight for 2 days. Now, pickle is ready to serve.