Peel turmeric, wash and keep it aside for drying in sunlight or use a cotton cloth and rub off the excess water.
Now grate the peeled turmeric or chop it finely. Pickle made from this turmeric is consumed in very less quantity so it better to grate the turmeric.
Take mustard oil in a pan and place it on flame for heating. After heating it bring it to room temperature and add asafoetida, fenugreek seeds, all spices and grated turmeric. Mix all ingredients really well.
Take out pickle in a bowl and add lemon juice into it. Cover the pickle and keep it aside. After 4-5 minutes stir the pickle with help of a spoon.
Turmeric pickle is ready. Store it in a dry glass jar or containers made with clay. If possible keep the container in sunlight for 2 days as it increases the shelf life and taste of pickle.
If the pickle is soaked in oil completely then it can be consumed for up to 6 months or more.
Always use a clean and dry spoon for taking out pickle from container or else it might get contaminated.