Cut one dozen lemons into pieces(each four pieces). Peel three lemons and cut each into 4 pieces. Take juice from the three remaining lemons.

Cut the green chillies, each into two inch pieces.

Add the lemon and green chilly pieces to a jar along with peeled lemon pieces and lemon juice.

Add red chilly powder, turmeric powder and salt. Mix well

Add the mustard powder and fenugreek powder and mix again.

Add half of the oil and mix.

Take remaining oil into a frying pan and heat. Add hing. Splutter mustard seeds and finally add red chillies and fry.

Add this to the pickle and thoroughly mix, up and down. Store in a clean and dry jar.

Allow to settle at least for two days before use.