INGREDIENTS
- 1 kg galgal (big lime)
- 225 grams Salt (Namak)
- 30 grams kasoori methi (dry fenugreek leaves)
- 15 to 20 grams Turmeric (Haldi)
- 20 grams Red chili pepper (Lal Mirchi)
- 250 ml Mustard Oil (Sarson Ka Tel)
- METHOD
- Cut the galgals into small pieces.
- To it add all the ground ingredients and mix well.
- Put in a jar and pour oil over it.
- Oil should cover the pickle completely.
