- Wash the lemons and pat dry.
- Cut the lemons into half.
- Divide the salt into three parts.
- Place the lemons in a bowl, sprinkle one part of the salt, mix well , cover and leave to marinate over night.
- Next day drain out all the water released by lemons.
- Cover them and leave to marinate for one more day.
- Wash the green chilies and dry them properly.
- Slit the chilies carefully into half, leaving them still held together at the stalk.
- Place the green chilies in a separate bowl, sprinkle 2nd part of the salt, mix well, cover and leave to marinate for one day along with the lemons.
- Next day gently squeeze out all the water released by the lemons and green chilies, taking care not to squeeze the juice from the lemons.
- Heat mustard oil to smoking point, remove from heat and leave it to cool.
- Mix all the ingredients including the 3rd part of the salt, with enough oil just to bind the spices.
- Stuff the green chilies with half of the spice mixture.
- Rub the rest of the mixture over lemon pieces to coat them liberally.
- Place the lemons and chilies in an earthenware jar, Mix thoroughly with hands.
- Pour in the remaining oil.
- The oil should cover the lemons and green chilies by about 2.5 cm (1 inch).
- Cover the jar with a muslin cloth and keep it in an airing place.
- Stir the contents of the jar for the first two weeks at least once a day.
- Do this to ensure that all pieces are completely dipped in the oil.
Note: In most of the Pakistani pickles, salt and oil are used as preservatives.