Steam the lemon till soft. Wipe out the water and cut each one into 8 pieces. Mix this with salt and sugar and keep for 2 days. On the third day, place this on a flat vessel and keep in direct sunlight for 2 days to make it dry.
Soak the 3rd ingredients, except raisin, in 1/2 cup of vinegar and grind. Grind the raisin separately.
Heat oil in a thick bottom aluminium pan. Fry the dry chillies. Take it out and fry the ginger and garlic. Keep it aside. Season the mustard in the remaining oil and sauté with fenugreek. Simmer the flame and add the ground ingredients. Sauté well. Add the ground raisin. Sauté for a while and remove from fire. Allow to cool and store in a mud vessel.