Ingredients
1/2 kg lemon, washed and dried
100 gms ginger, washed and peeled
21/2 tbsp salt
21/2 tbsp black salt
11/2 tbsp red chilli powder
1/4 tsp asafoetida
1 cup sugar
3 tbsp ajwain
1/4 tbsp crushed mustard seeds
1 tbsp garam masala
Method:
- Give 4 cuts to lemons, keeping the whole lemon intact
- Thinly slice the ginger
- In a steel vessel, put all the ingredients
- Mix it well
- Tie the vessel with muslin cloth
- Keep it sun for 30 days
- Store in air-tight container
Shelf-life: 6 months
Pickles and Jam's Index
