Village-style lemon pickle
Wash the lemons thoroughly and dry them completely.
Cut each lemon into four or eight pieces.
Mix the lemon pieces with salt and turmeric in a clean bowl.
Add red chili powder, mustard seeds, and fenugreek seeds.
Heat the mustard oil until it just begins to smoke, then let it cool.
Pour the cooled oil over the lemon mixture and mix well.
Transfer the pickle to a clean, dry glass jar.
Keep the jar in sunlight for 10–15 days, shaking it gently once each day.
When the lemons become soft and the spices are well blended, the pickle is ready to enjoy.
Tips
Always use a clean, dry spoon to remove the pickle.
Make sure there is no moisture in the jar to prevent spoilage.
Store the pickle in a cool, dry place. It can last for several months when handled properly.
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