Indian lemon pickle (Nimbu ka achar)

1. Wash the lemons thoroughly and dry them completely. Cut each into eight wedges 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 and leave to mature in a sunny place for 3-4 weeks, shaking it every day. It is ready when the lemon peel is completely soft and translucent and the juice has become thick and syrupy.

6. Serve in small amounts with rice, dal or curd rice; it keeps in the fridge for up to a year.

Tip: An oil-free pickle matured by salt and sun that only gets better with time: in South India, years-old nimbu achar is even given as a remedy for upset stomachs. If you'd like it sweet and sour, mix 2-3 tablespoons of sugar in with the spices.