This is the first time i tried lemon pickle at home, though my mom is an expert in making different types of lemon pickles ,since my dad is a huge fan of lemon pickle. As i am not a big fan of this lemon pickle i never tried on my own. I always make pickles with mangoes but after coming to Singapore i never made anything . When a reader asked me to post this lemon pickle i asked my mom for the recipe and the entire process of making lemon pickle took a month and now on to the recipe of lemon pickle .INGREDIENTS: LEMON( I used Indian lemon) 6 NO RED CHILI 8-9 NO TURMERIC POWDER 1/2 TSP VENDAYAM(FENUGREEK SEEDS) 1/2 TBLSP SESAME OIL 1/4 CUP + 3 TBLSP MUSTARD SEEDS 1/2 TSP SALT 1/2 TBLSP+ 2 TSP ASAFOETIDA 1/2 TSP METHOD: Wash the lemons and pat dry them nicely in a kitchen towel. Ensure that there should not be any moisture. Wash and clean a glass bottle and nicely dry this without even a drop of water. Cut the lemon into two and slightly squeeze out the juice. Do this very gently, else the pickle will become bitter. This step is lessen the sourness of the pickle. Gently remove the seeds with the help of a knife. Cut the lemon into small size pieces. Immediately add salt and asafoetida and mix well. In a pan dry roast the fenugreek seed till they become slightly brown. Do not roast too much as this will make the pickle bitter. Dry roast the red chilies in a pan. Grind the redchillis and fenugreek seeds together into a fine powder. Throw this onto the cut lemon and mix nicely using a dry spoon. In a pan heat the oil and throw in the mustard seeds. Add this to the pickle and add turmeric powder and mix well. Transfer this to the glass bottle and cover this with a thin muslin cloth and tie this with the help of a rubber band. Keep this in sunlight for 3 –4 weeks ( inside the home where you get bright sunlight) Every day with the help of a dry spoon mix the pickle nicely and close it. No need to keep in the refrigerator. After 4 weeks the skin of the lemon will be soft and the lemon must have absorbed the spices. Now keep it in the fridge and enjoy with curd rice and love to have pickles with sambar rice too. Note: In any step , ensure that there shouldn’t be any moisture and keep you hands always dry. The containers you use should be dry and spoons too. Always take care not to burn the vendayam and red chilis. This will make the pickle bitter. sometimes my mom pressure cook the cut lemon pieces for a whistle but this will not have longer shelf life. In this method, no need to keep it under the sunlight, just can be consumed immediately. The oil will be dried up , so after 4 weeks heat 2 tblsp of sesame oil and add to the pickle and mix well.