Lemon Pickle (Lemo Ka Achar)

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.