Step 1

Optional - If using fenugreek seeds, roast 1 tsp seeds on a low heat until they turn fragrant and deep golden in color. Cool this and powder finely. Measure ½ to 1 tsp powder for this pickle and set aside.

Step 2

Rinse the lemons well until running water and wipe dry with a clean cloth. Air dry them preferably overnight to ensure they are moisture free.

Step 3

Ensure the chopping board, knife, bowls, spoons and pickle jar are clean and moist free. Do not use moist surfaces or cutlery while you make the pickle to avoid spoilage.

Step 4

Chop the lemons to desired sizes and deseed them gently with a small fork or a knife.

Step 5

Extract the lemon juice from the rest of the lemons and discard the seeds.

Step 6

Spread the chopped lemon pieces on a clean tray and sun dry them for at least 5 hours. If you do not have sunlight, then put the tray in the oven and turn on the oven at 60 to 70 C (140 to 160 F), at the lowest possible settings in your oven for 2 hours, shake the tray after 1 hour. Keep the oven door ajar (little open) through out to avoid moisture building up inside.

Step 7

At the same time, spread red chilli powder, salt and turmeric in a tray. Keep it in the sun for 1 hour or in the oven for 40 mins. Also keep the lemon juice. If keeping in the sun, spread a thin muslin cloth over the bowl of lemon juice.

Step 8

Before you make the pickle, cool down all of the ingredients. This step is very important. They will become warm or slightly hot after keeping in the sun/ oven.

Step 9

Add the lemon pieces to a clean glass or ceramic bowl or jar.

Step 10

Pour the lemon juice, add 1 tbsp salt and turmeric.

Step 11

Cover and rest it for 1 to 2 days at room temperature in a dry clean place. Avoid keeping this in a humid atmosphere like in kitchen. Keep it in the living.

Step 12

Stir the lemon pieces together with chilli powder and ½ to 1 tsp methi seeds powder. Cover and set aside.

Step 13

Heat oil in a pan until hot enough. Then add mustard, red chilies and crushed garlic.

Step 14

Turn off when the garlic is fried to crisp and golden. Add hing and cool down the oil completely.

Step 15

Pour half of the oil to the lemon pickle and give a good stir. Taste it and add more salt and chilli powder if needed.

Step 16

Transfer this to a glass bottle. Pour the remaining oil over the pickle.

Step 17

Press down the pickle so the oil floats on top. Ensure there is a layer of oil over the lemon pickle as this helps in a good shelf life.

Step 18

Cover with a lid and refrigerate the lemon pickle for better shelf life.

Step 19

It takes 10 to 20 days for the lemon pieces to be ready. When the pickle is ready, the lemon pieces will soften.

Step 20

Always use dry spoons to serve the pickle. Wipe clean the sides of the jar with a clean tissue after every use. Ensure most of the lemon pickle is under the oil at all times. This helps in preserving the pickle for longer.