Wash and dry the lemons well.

Cut them into halves, quarters or eight parts as I did. Remove the seeds.

Now take a large pan. Add in the salts, chilli powder, asafetida or hing, carrom seeds (ajwaiand turmeric and mix well.

Now add in the chopped chillies and ginger. You can skip these if you want a plain lemon pickle without oil or plain nimbu ka achaar.

Mix all the ingredients together and add to a sterilized and dry pickle jar. Use glass or ceramic barnis (jars). Sterilize with some hot water and dry in the sun if possible.

Now comes the maturing part. You will need to keep this glass jar out in the sun from morning to evening during sunlight hours. Shake it well every day and remember to take it inside during the night.

I needed about 10 days in the sun for the lemon pickle to mature and for the peel to soften. The pickle will reduce in volume as water comes out of lemons.

Mix well and it is ready to eat.