Prepare the lemons by quartering each one, then cutting each quarter in half again to create bite-sized wedges.
Arrange the lemon pieces in a single layer in a steamer basket set over a pot of simmering water. Steam over medium heat for 8 to 10 minutes, or until the peels are just tender.
Remove from the steamer and set aside.
Heat the oil in a wide pan or skillet over medium heat.
Once hot, carefully add the curry leaves, mustard seeds, and fenugreek seeds.
Let them sizzle and pop for about 30 seconds.
Add the grated ginger, sliced garlic, green chiles, ground turmeric, salt, and ground red chile to the pan.
Stir-fry for 1-2 minutes until fragrant.
Add the steamed lemon pieces to the pan with the spice mixture. Gently stir-fry to coat the lemons completely, cooking for another 2 minutes.
Remove the pan from the heat and allow the pickle to cool completely to room temperature.
Transfer the cooled pickle to a thoroughly clean, dry, or sterilized glass jar. Seal tightly. It will keep in the refrigerator for up to a month.
Let the pickle rest in the jar for at least 2-3 days before consuming to allow the flavors to deepen and meld together.
Adjust the red and green chiles to your personal spice preference; you can de-seed them for less heat.
