Lemon ½ kg
Cumin 1 tsp
Nigella seed 1 tsp
Fenugreek seeds 1 tsp
Rye 1 tbsp
Turmeric powder 1 tsp
Red chili powder 2 tsp
Salt 1 tsp
Curry leaves 6
Garlic clove 1 (crushed)
Mustard oil ½ kg
Rub lemons on brown paper. Wash and cut them into four pieces.
Heat a griddle and toast cumin, nigella seeds, fenugreek seeds, rye, turmeric powder and red chili powder.
After 2 minute add salt to the mixture.
In a bowl, mix together the lemons, toasted spices, curry leaves, garlic clove and 1 cup mustard oil.
Now place this mixture into a glass jar and pour the remaining oil over it.
Place the jar in sunlight for one week.
The lemon pickle is ready once the lemons become tender.