Slice the lemons into quarters to within 1/2 inch (1 cm) from the stem end of the lemon, so the quarters are still connected.
Squeeze as much juice from the lemons as you can, collecting it in a small bowl.
Place 1 tablespoon of salt in the bottom of each of two 1 quart (1 L) canning jars, or other glass jars with tight fitting lids. Divide the lemons between the two jars, and using a wooden spoon, pack them into the bottom of the jars in order to extract more juice.
Add the remaining salt and optional seasonings, divided between the two jars, and fill with lemon juice to within 1/2 to 1 inch (1 to 2 cm) of the top of the jars.
Cover tightly and allow the jars to rest, un-refrigerated, for 3 weeks, turning the jars every three to four days, after which time the lemons can be kept refrigerated for up to one year. After the 3 weeks the rinds should be thickened and soft.
Scrape out and discard the pulp before using.
Makes about 2 quarts (2 L).
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Tindora chutney
