lemon pickle
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Ingredients
4 whole lemons1/2 tsp turmeric
2 tbsp avocado oil1/2 tsp sugar
2 tbsp sesame oil1/4 tsp fenugreek powder (optional)
1 tsp mustard seed1/2 tsp salt
1 tbsp chilli powder
Directions
Boil lemons for 5 minutes. Cool and dry completely and then chop into quarters, then halves, then halves again for 16 pieces total per lemon. Heat oil in a wok over medium heat. Add lemons, salt, spices and sugar, and bring to boil. Saute for 2-3 minutes and then remove from heat. Add fenugreek powder if using. Store in a glass jar in the fridge for up to three months. Wait 3-4 weeks before eating to give lemons time to mature. Make sure lemons are completely submerged in oil; add more if you have to.