Wash lemons, dab dry and cut them into 4 to 8 pieces.

Cut green chillies into ½” to 1” long pieces and cut ginger into discs of suitable thickness or into small pieces.

Roast salt till the crepitation subsides. Roast fenugreek till it turns brownish in colour.

Grind the two well.

Mix them all thoroughly and store in a clean, dry, airtight preferably a glass bottle.

Shake the bottle every day.

It takes about 4 days to be ready for use, by which time some juice from the ingredients also collects binding all the ingredients together.