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| Prep Time | 15 minutes |
| Servings |
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Ingredients
- Lemon( Ripe and fresh ) - 12 nos
- Red chillies( without stalks ) - 12
- Asafoetida( Preferably cake ) - 7 gms
- Fenugreek seeds - 2 tsp
- Salt(to taste) -
- Mustard( for grinding optional for tempering ) - 3 tsp
- Oil - ½ cup
Ingredients
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Instructions
- Wash lemons, dab dry and cut them into 4 to 8 pieces and set aside.
- Roast salt in a dry pan till it crepitates and set aside.
- Dry fry fenugreek till it turns brownish.
- Roast mustard till it splutters. Fry red chilli and asafoetida in 2 tsp oil.
- Grind salt, red chilli, asafoetida, mustard and fenugreek into a fine powder.
- Mix the powder with lemon thoroughly.
- Temper with mustard fried in oil.
- Mix and press the pieces down so that oil floats on top, which prevents spoiling.
- Mix every day.
- It is ready to consume in 3 - 4 days.
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