12 – 15 lemons or limes that have been quartered, salted, sprinkled with chillies and dried in the sun (heat) for 3 days
50 red or green chillies
Cooking salt
2½ cups malt vinegar
2 tablespoons fenugreek seeds
½ cup chopped fresh ginger
½ cup peeled garlic cloves
½ cup ground cumin
½ cup ground coriander
5 cups mustard oil
2 tablespoons black mustard seeds
2 tablespoons curry leaves
1½ tablespoons fennel seeds
1 tablespoon black cumin seeds
1 tablespoon ground turmeric
1 tablespoon chilli powder (or to taste)
2½ tablespoons salt (or to taste)

Soak the fenugreek seeds in a small amount of the vinegar overnight. Next day, put the soaked seeds, garlic, ginger, cumin and coriander in an electric blender. Add enough vinegar to facilitate blending and do so on high speed until a smooth puree results.
In an enamel or stainless steel pan, heat the oil. Remove from heat and add mustard seeds, curry leaves, fennel and black cumin seeds, turmeric and chilli powders then the blended mixture. Return to heat and fry, stirring constantly with a wooden spoon.
Add the limes and remaining vinegar, bring to the boil, then simmer, covered, for 1 hour. The spices should sink after a time. Add salt to taste and bottle in sterilised jars. Oil should cover the pickle.