Wash and chop the aubergines into very small cubes and put them in a mixing bowl. Sprinkle turmeric and salt to the aubergines and leave them overnight.
Next day drain out and liquid formed and sprinkle lemon juice on the aubergines. Spread the aubergines on a kitchen paper to dry for a couple of hours.
Put the coriander seeds and mustard seeds in a coffee grinder and grind them roughly. Tranfer these to a mixing bowl. Add the fennel seeds, chili powder, chopped green chili, salt to taste, cinnamon power, the achar masala and caster sugar. Mix all these. Heat the oil and allow it to cool. add the oil and aubergines to the mixing bowl.
Stir well and transfer it to a sterilised bottle.
Allow the pickle to marinade for 3 days and enjoy it as a condiment with any Indian food.