Also known as "nimbu ka achar," lemon pickle is an Indian cuisine staple and a vivid and sour condiment. It stands out because of its strong flavour and zest that will wonderfully accompany a combination of rice and dal, parathas, or any curry. Lemon pickle is particularly charming in its simplicity and freshness of ingredients - a bright citrus-tuned dish. The recipe typically uses fresh, juicy lemons that are quartered and mixed together with a list of spices that includes mustard seeds, turmeric, red chilli powder, and salt, giving the pickle its flavour while acting as a natural preservative, allowing it to be stored for months. The process of lemon pickle is very simple: a mixture of lemons and spices is left to marinate in sunlight so that flavours dilute and blend themselves. Each tangy, spicy, and savoury mouthful of lemon pickle ensures a tasty all-round combination of flavours that can elevate any meal. Enjoyed as a simple accompaniment or added to more elaborate spreads during special occasions, the lemon pickle brings a burst of flavour that can lighten up any dish. This lemon pickle recipe can be adapted to suit variations - toss in some green chillies or garlic for an extra kick. What makes homemade lemon pickles so magical is the far-too-enticing aroma of spices filling your kitchen and the creation of this treasured culinary heritage. Let's wade into the appetizing world of lemons and pickle-making.

• 200 gms lemons
• 1/2 cup lemon juice
• Salt
• 2 tsp red chilli powder
• 1/2 tsp mustard seeds
• 1 tsp fenugreek seed
• 1/2 tsp turmeric powder
• 4 tbsp cooking oil
• 4 dried whole chillies
• 4 garlic cloves
• Asafoetida

• To begin with, roast the fenugreek seeds till they turn golden brown on low to medium heat.
• Cool the seeds and grind them into a fine powder.
• Rinse the lemons properly under running water and wipe them dry with a clean kitchen towel.
• It is best to wash and dry the lemons the night before you make this recipe. This ensures that the lemons are dry before you start cooking the pickle. Wet lemons may cause the pickle to spoil.
• During the making of the pickle, you must make sure that the chopping board, knives and bowls are all dry.
• Once the lemons are dry, cut the lemons into pieces. You can cut them however you wish. Many only halve the lemons.
• You must deseed the lemons as they tend to have a bitter taste to them and may ruin the taste and texture of the pickle.
• Sun dry the cut lemons for at least five hours. If the sun is not out where you are, you could also dry the lemons in your oven at the lowest possible setting. Leave the lemons in the oven for at least an hour. If you are using the oven, leave the oven door ajar to let out the moisture build-up in the oven.
• It is also best to dry the spices in the same way you would dry the lemons.
• Once the lemons are dry, transfer them to a wired rack so that there is no moisture build-up.
• Before you begin making the pickle, ensure that all of your ingredients are dry and cool.
• To a ceramic or glass jar, add the cut lemons.
• Pour in the lemon juice and add the salt.
• Cover this and let it rest for at least a day or two. Remove the pickle to a room with the least humidity.
• After two days, add in the red chilli powder and turmeric powder and stir well.
• Cover and set aside.
• Heat the oil of your choice in a small pan.
• Once hot, add in the mustard seeds, red chillies and red chilli powder.
• Once this oil has completely cooled, add it to the jar with the lemons and stir thoroughly.
• Ensure that there is enough oil so that all of the lemons are completely submerged.
• Add more oil if needed.
• It takes about ten to twenty days for the lemons to soften and be ready to consume.
• Once it is ready, you can serve this with rice, dal, paranthas or even samosas.
• Always use clean and completely dry cutlery when removing the pickle from the jar.