Ingredients:
6 lemons, 6 tbsp coarse sea salt, 2-3 tbsp neutral oil, 5 big black cardamom pods, 1/2 tsp black peppercorns, 1/2 tsp fennel or anise seeds, 1/2 tsp cumin seeds, 3 heaping tsp cayenne pepper, 1 tsp turmeric, 1/2 tsp asafoetida
Method:
1. Cut the lemons into chunks, place them in a large glass, airtight jar, and cover with sea salt. Store the jar in a dark pantry cupboard for 6 months. (Optional: add chopped ginger and green chilli after 4 months)
2. Put a small, dry pan over medium heat and roast the whole spices until fragrant. When the spices are cool enough to handle, add them to grinder or mortar and pestle along with the powdered spices. Make sure that spices are turned into a coarse powder.
3. Set the same pan you used to roast the spices over medium heat and add the oil. Add the spices to the hot oil, stirring for about 10-12 minutes. When the colour has changed to a darker brown, turn off the heat.
4. Add the lemon and salt mixture to the spices and stir well. Keep this pickle in an airtight glass jar, where it will last for up to a year.