Steam the Lemons

Option 1 – Steamer pot:

• Bring 1 cup of water to a boil in a steamer.
  1 cup water
• Place lemons on the steamer plate, cover, and steam for 5 minutes.
  500 gms lemons / yellow limes

Option 2 – Without steamer:

• In a heavy-bottomed pot, boil 1 cup of water.
• Place a stand or inverted bowl inside the pot.
• Place a heatproof plate with lemons on top, cover, and steam for 5 minutes.
• Let lemons cool slightly. Pat dry and cut each into 8 pieces.

Make the Pickle

• Heat sesame oil in a large pan over medium-low heat.
  ½ cup sesame oil
• Add garlic, ginger, and green chilies. Sauté for 2 minutes until lightly golden. Remove and set aside.
  1 tbsp garlic, 1 tbsp ginger, 2-3 green chilies
• In the same oil, add mustard seeds and let it splutter for 2-3 seconds. Then add chili powder, fenugreek powder, and crushed mustard. Fry for 2 minutes on low, stirring to avoid burning.
  ½ tsp black mustard seeds, 1 tbsp red chili powder, ½ tsp fenugreek powder, ½ tsp crushed mustard seeds
• Add curry leaves and let them crisp up.
  1 sprig curry leaves
• Stir in vinegar and let it bubble briefly.
  2 tbsp white vinegar or rice vinegar
• Add the lemon pieces, salt, and the sautéed garlic-ginger-chili mix. Toss everything together and cook for 2–3 minutes.
  ½ Salt
• Remove from heat. Taste and adjust salt if needed.
• Let the pickle cool completely before transferring to a clean, dry glass jar.