April 15, 2014


Fresh lemons - 230 gms
Salt - 60 gms
Ginger - 115 gms (sliced)
Chilli powder - 1 tsp
Asafoetida-  1/8 tsp
Mustard oil - 240 ml
Mustard seeds - 1 tsp
Whole red chillies - 15 gms
Green chillies - 15 gms (sliced)
Fenugreek powder - 1 tsp
Juice of limes - 6
Salt - 40 gms


  • Wash and dry the lemons with a clean dry cloth. Make 4 cuts in each lime, rub the salt all over and insert into the cuts. Keep in a jar for about 2-3 weeks and shake every alternate day.
  • Heat the oil till smoke appears then remove from fire, add asafoetida.
  • Add chilli powder and heat till the red colour comes but but it is not burnt. take the pan off the fire, add mustard seeds, red chillies and stir till it splutters.
  • Add ginger, green chillies and limes cut into 4 pieces. Simmer till the ginger and the limes are a little tender.Add salt and fenugreek powder, stir and simmer for 2-3 minutes. Remove from the fire, add lemon juice and mix well.
  • Cool and transfer into sterilized glass jar.

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