Cut the lemons with rind into cubes and remove the seeds without wasting the juice.

Pressure cook the lemons cubes with little salt and jaggery. Cool them

In the meantime, dry roast mustard seeds and cumin seeds on low flame for a minute or until they slightly change colour. Cool this.

Grind the cooked lemon cubes, dry roasted mustard seeds and cumin. Grind into fine paste.

Heat a pan, add oil, add the ground paste. Fry well for a minute on medium flame.

Now add red chilli powder and adjust salt. Mix and fry again on low flame.

Now add jaggery, asafoetida, little water and cook on medium flame until it thickens to chutney consistency.

Whole lemon sweet and spicy chutney is ready and serve with curd rice.