Wash lemons and pat dry in a towel without any water.

Now cut lemons into small triangles take out the seeds as much as possible.

After cutting transfer to a glass jar or a porcelain dish,add salt and mix well(Jar should be sterilised well).

Now cover the jar with a muslin cloth and keep under sunlight for a week.

Stir daily and now the lemons will be nicely cooked and tender with salt and its own juice.

Now transfer this to a heavy bottomed pan add,chilli powder,sugar and ginger powder.

Bring to heat by mixing it well.

Now the sugar will dissolve ,simmer the flame.

Keep this as it is for 5-10 minutes.

Switch off and transfer to a sterilised jar you prefer and store.

Sweet and sour lemon pickle is ready to be served