Dry roast fenugreek, fennel and cumin seeds and after cooling coarsely grind in a mixer.

Wash and dry lemons and chillies. Remove its top. Chop lemons in 4 pieces and deseed.

Heat mustard oil in a wok and allow it to come to room temperature.

Now mix grinded mixture in lemon and chilli. Add black and white salt and red chilli powder and mix. Now pour mustard oil and mix well. Fill it in ajar and keep in sun for 4-5 days. Stir it 2-3 times in a day.

Serve this spicy pickle with puri, parantha or pulao.