Instructions

1. 1
   Cut lemons into small pieces, and place in a bowl.
2. 2
   Cover with salt and set aside for at least 4 hours (24 is better).
3. 3
   Dry-roast the yellow mustard seeds, fenugreek seeds, star anise, and chopped chilis in a pan over high heat, shaking constantly—don't burn them!
4. 4
   Strain the juice from the lemons into a small saucepan, add the turmeric, ginger and sugar, and simmer for 2–3 minutes until the sugar has dissolved. If there isn't enough juice, add 1–2 tablespoons water.
5. 5
   Add the spices and sugar mixture to the bowl of lemons, and mix together well.
6. 6
   Pack into a pint jar, pressing the pieces in if needed, to ensure that the liquid covers all the lemon pieces.
7. 7
   Set aside to mature for 1 month.