Fresh Indian lemon pickle (Nimbu ka achar)

1. Wash the lemons thoroughly and dry them completely. Cut each into thin half-slices and remove the seeds.

2. Dry-roast the mustard and fenugreek seeds in a frying pan for 1-2 minutes until fragrant, let them cool and grind finely in a mortar.

3. In a bowl, toss the lemon wedges with the salt, turmeric, chilli powder, asafoetida and ground spices so that every wedge is coated.

4. Pack the lemons tightly into a clean, dry jar and scrape in all the juice and spices left in the bowl.

5. Seal, refrigerate immediately and let the flavours meld overnight. This is a fresh version: the peel will not become as soft as in traditionally matured achar.

6. Serve in small amounts with rice, dal or curd rice; keep in the fridge and eat within two days.

Tip: An oil-free, fresh refrigerator pickle; its seasoning recalls nimbu achar, but it is not made for long storage. If you'd like it sweet and sour, mix 2-3 tablespoons of sugar in with the spices.