Lemon Pickle I

Wash the lemons and dry them well, leaving no water on the lemons. Trim off the stalk and any odd bits.

Cut the lemons in to small pieces about 2 cm (¾ inch) on each side, and place in a bowl.

Dry-roast the fenugreek, black mustard, and asafoetida together in a pan on a medium heat for about 5 minutes. Don't burn them!

Grind the roasted spices in a grinder or a mortar and pestle.

Add the ground spices, turmeric powder, salt, sugar and chili powder to the bowl and mix together well.

Pack the mixture into a 2 litre (2 quart) jar, or use a couple of smaller jars. Don't fill quite to the top—allow at least 1 cm space.