Easy Indian Lemon Pickle

Ingredients

• 2 tbsp rapeseed (canola) oil
• 1 tsp black mustard seeds
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 1/2 tsp fenugreek seeds
• 1/2 tsp onion seeds
• 4 black peppercorns
• 1/2 turmeric powder
• 4 large lemons cut into 2mm thick slices and then in half
• 250g ginger cut into 1mm thick slices
• 4 large red chilli peppers cut into three pieces
• 2 generous tbsp salt
• Sugar (Optional) and to taste

Steps

1. Heat the oil over high heat in a frying pan. When it is shimmering hot, add the mustard seeds. When they begin to crackles, turn the heat down to medium.
2. Add the remaining seeds and let them infuse their flavours into the oil for about 30 seconds.
3. Stir in the salt, peppercorns and turmeric. Add all of the lemon and ginger slices along with the cut chillies
4. Toss everything around in the pan for a few minutes coating the lemons and ginger with all the spices.
5. Pour all of the contents of the pan into a bowl and leave to cool to room temperature. Taste a little of the juices. If it is too bitter, add just a little bit of sugar to taste. This is not a sweet pickle!
6. Once cooled, place everything into a large jar with a tight fitting lid and leave unopened for at least two weeks.
7. That's it! Done. Store in a cool dark location such as a larder cupboard or in your fridge.