INGREDIENTS
- 1 kg Lemons (Nimbu)
- 250 grams Salt (Namak)
- 2 teaspoons Turmeric (Haldi)
- 3 teaspoons Red chili pepper (Lal Mirchi)
- 125 grams Ginger (Adrak), scraped and sliced
- 1 cup Vinegar (Sirka)
- 125 grams Green Chillies (Hari Mirch)(slit)
- 4 teaspoons fenugreek
- 4 teaspoons Mustard seeds (Rai/Sarson)
- 2 level teaspoons asafoetida
- 1 1/2 cups Mustard Oil (Sarson Ka Tel)
- METHOD
- Cut each lemon into eight pieces.
- Mix salt with lemons, keep in the sun for 15 days in the jar and shake it daily.
- Heat oil till smokes.
- Remove it from the fire and cool a little.
- In it fry asafoetida, fenugreek and mustard seeds.
- Mix vinegar, ginger.
- Green chillies, chilli powder and lemon with its juice.
- Keep 15 days in the sun.
