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.