Take 200g of sundried green chilis, 8 to 10 pieces of sundried lemons cut in four halves, 100g of sundried ginger cut into thin slices, and 10 to 12 cloves of sundried garlic. Clean and pat dry all the ingredients. (Pro tip: Garlic is optional. Green chilis, lemons, ginger, and garlic cloves should be sun-dried for 2 days. You will notice significant color and texture changes in them.)

Coarsely crush the 10 to 12 garlic cloves. (Pro tip: Crushing the garlic will release its oil, enhancing the overall flavor.)

Take a frying pan and add 2 tbsp yellow mustard seeds, 2 tsp cumin seeds, and 1 tsp carom seeds. Dry roast all the ingredients under medium flame for 2 minutes until they emit a lovely aroma. (Pro tip: You can use black mustard instead of yellow mustard.)

In a frying pan, add 1 bowl of mustard oil. Heat the oil to a smoking point, then turn off the gas. Now, add the crushed garlic cloves into it. Let it cook for some time and then let it cool down completely.

In a mixing bowl, combine green chilis, lemons, and ginger slices. Add 1 tbsp Kashmiri red chili powder, 1 tsp asafoetida, 1 tsp turmeric powder, 1 tsp nigella seeds, 1 tsp fenugreek seeds, 2 tsp rock salt, salt to taste, pickle spice mix, 1 tbsp white vinegar, and finally, the mustard oil along with the garlic cloves. Mix all the ingredients thoroughly. (Pro tip: Kashmiri red chili powder is used only for color in the pickle. Use a slightly larger quantity of salt, as the balance will be achieved when the pickle is ready. White vinegar enhances the taste and shelf life. You can also use black vinegar.)

Lemon Ginger Chili Pickle is ready. Transfer the pickle into a sundried and clean glass jar and enjoy the delicacy after 7 to 8 days. Make sure to keep this pickle under the sun for 2 to 3 days to extend its shelf life.