Photos to come but may have to wait till I have attended a food photography course early in the new year :-).

Once you have tried homemade, you will never go back to storebought.

Hot lemon pickle

• 1 tsp fenugreek seeds
• 1 half tsp asafoetida powder
• 3 lemons (organic and unwaxed, of course)
• 90 ml sesame oil
• 1 tsp brown mustard seeds
• 2 tsp red chili powder
• 3 chilies, deseeded and chopped
• A knob of fresh ginger, scraped and finely chopped
• 1 half tsp ground turmeric
• 4 tblsp salt

Dry-roast the fenugreek seeds and asafoetida for a couple of minutes and blend to a fine powder.

Boil the whole lemons completely covered in water for 15 minutes or until they soften. Reserve the cooking water. When the lemons are cool enough to handle, cut off the ends, divide in six or eight boats, then slice. Try to preserve as much of the juice that might come out of them as possible.

Heat the oil and add the mustard seeds. When they splutter, add chili powder, chopped chilies, ginger and turmeric and sautée for a couple of minutes.

Add the lemons and any juice from them, salt and fenugreek/asafoetida. Cook for a few minutes, blending well. Add a bit of cooking water if needed.

Store in an airtight container and refrigerate.

Onion chutney

• 2 tblsp oil
• 2 tsp brown mustard seeds
• 4 tsp black urid dal
• 5 chilies
• 1 half tsp asafoetida
• 3 large red onions, finely chopped
• 1 small bunch coriander leaves
• A small lump of tamarind pulp
• Salt to taste

Sauté seasoning in one tblsp oil, and the onions separately in the other tblsp oil until light golden.

Blitz both in a blender or food processor. Add coriander leaves, tamarind pulp and salt and blend to a paste.