Rinse lemons, wipe them with a cloth very well, as it shouldn't have any trace of moisture.
Chop the lemons into bite sized pieces.
Slit 15 green chilies lengthwise or halve them.
Sprinkle 1 tablespoon of turmeric powder and 1.5 tablespoon salt over the chopped lemons.
Now add the slit green chilies.
Mix well with a spoon, avoid mixing with finger as then they would turn yellow due to turmeric.
Now add this mixture into a sterilized glass jar or bottle.
Cover tightly with a lid and allow the pickle in jar to sit at room temperature for 2 to 3 days. You can even keep for 4 to 5 days.
If you want, you can keep the pickle in the sun also for 2 days. The color of the pickle would change from yellow to dark yellow. Once the pickle is ready, then refrigerate.
Serve a very small portion, about ¾ to 1 tsp of the fresh lemon pickle with any indian meal.
This pickle stays good for about 2 months in the refrigerator.
Notes
You could add more green chilies if you like spicier lemon pickle.
For variation you could add ginger julienne to the pickle.