GUJARATI LEMON PICKLE

INGREDIENTS

• 1 kg Lemons (Nimbu)
• 1/2 kg Sugar (Cheeni)
• l teaspoon asafoetida
• 4 teaspoons Red chili pepper (Lal Mirchi)
• 2 teaspoons Turmeric (Haldi)
• 3/4 cup Salt (Namak)

• METHOD
• Cut each lemon halfway through.
• Stuff with salt and turmeric powder and put in an airtight jar for one month.
• The lemons will leave some water.
• Drain it and cut each lemon into four pieces.
• In the water mix asafoetida powder, red chili pepper and sugar and pour over the lemons in the jar.
• Cork tightly.
• This pickle can keep for two years