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Lemon Pickle (Avakai) Recipe

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naila from Karachi
Ingredients
  1. 12 lemons
  2. 4 oz. salt
  3. 2 oz. mustard seeds
  4. ½ oz. fenugreek seeds
  5. 6 red chillis
  6. 6 sliced garlic cloves
  7. 1 pint (U.S. 2f cups) salad oil
Method
  • Wash lemons and dry thoroughly. Cut in quarters. Pound or crush the dry ingredients with the chillis. Add these with the garlic to the oil. Add the lemon and mix well. Put the mixture into an air-tight bottle or jar and shake every three days. The pickle will be ready to eat after 4 weeks.
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