Curry Bunga

6 lemons (use yellow lemons with thin skin, never use lemons with thick skin)

2 tbsp red chili powder
1 tbsp black salt
½ cup sugar
¾ cup water

Wash lemons really well. Cut each into 8 wedges and try to remove as many seeds as possible.
Put the lemon pieces in a heavy-based pot. Add red chili powder, black salt and sugar. Mix well, add water and cover the pot with a lid.
Simmer on medium heat till lemons are soft (use cake prick or fork to check).
Take the pot off the heat and drain all the syrup liquid into another saucepan. Leave the lemon pieces.
Taste the syrup and add red chili powder, black salt and sugar according to your taste. A bit of extra chilli powder gives it an extra zing.
Mix well and put back on the heat. Cook on medium heat for about 6-7 minutes until it thickens up really well.
Add the syrup back into lemon pieces and mix well.
Let the pickle cool down completely. Instant lemon pickle is ready.
Pour it into a clean glass jar. You can store it in the freezer for about 3-4 months.