Eating In

1kg thin skinned lemons or limes
120ml sunflower oil
30 fresh curry leaves (if you can find any)
2 tsp mustard seeds
½ tsp fenugreek seeds
2cm fresh ginger peeled and grated
5 cloves garlic, sliced
4 green finger chillies, sliced into thirds
1½ tsp ground turmeric
30g salt
2 tsp chilli powder
Cut the lemons into 2cm pieces. Sit them in a steamer over a medium heat and steam for 10 minutes or until tender. Remove and reserve. Put the oil into a frying pan over a medium heat. When hot add the curry leaves, mustard seeds and fenugreek seeds. When they crackle, add the ginger, garlic, green chillies, turmeric, salt and chilli powder and stir fry for a couple of minutes. Add the steamed lemons and mix everything together. Leave to cool and transfer to a sterilized jar, where it will keep for a month.