1kg lemons – Wash &cut into quarters. Place in a container and sprinkle with 5 teaspoon of coarse sea salt. Pour over 500ml of white vinegar. Cover and leave for 36 hours. Pour off all the liquid that has accumulated. Now make the atchar pickle by heating 250ml of good sunflower oil to almost boiling point, then remove from heat and add. 2 teaspoon Crushed Chillies2 teaspoon mustard seeds2 teaspoon curry powder2 teaspoon whole coriander1 star anise flower10 teaspoon brown sugar Pour over the lemons and mix until they are well coated. Pack into a jar and cover. Refrigerate. This goes very well with fish.