I was always confused about the right way of seasoning so decided to try out all the variations this time. I think method 1 produced the best looking, and the best tasting pickle. It's also the simplest, and the winner in my opinion.
How to make methi/fenugreek seeds powder:
Heat a kadai, and dry roast 1/2 cup of methi/fenugreek seeds, making sure not to burn it. Take off the heat when golden brown. Let cool, and make it into a fine powder.
This powder is added to a number of pickles at the end - mango, tomato, etc. and I always keep this on hand.