Wash and completely dry lemon and fresh peppercorn
Cut peppercorn on stem in 1 inch long pieces
Take a glass jar add peppercorn and immerse them in lemon juice completely, leave them in a cool place until required.
Do not discard the lemon peel, cut them in thin stripes
Cut remaining lemon into desirable size of cubes, add cut lemon peel too
Add salt and black salt, keep it in sunlight in a glass jar for a week
Dry roast cloves, cinnamon and carom seeds, grind and make powder
Mix it with red chilli powder and turmeric and asafoetida
Take a large bowl, take out lemon pieces along with all the liquids
Add peppercorn soaked in lemon juice
Add sugar/jaggery powder
Put it back in the glass jar
Keep it to mature either in sunlight or on your kitchen counter
Older it gets, tastier it becomes when peppercorn gets sweet n sour too balancing its spiciness
Shelf life is as long as it lasts.