• 2 kgs fresh lemons (large)
• 100 gms salt
• 4 tblsps red chilli powder
• 1 tblsp turmeric
• 1 tblsp asafoetida
• 1/2 kg sugar or 3/4 kg jaggery

After a month mix, in a big vessel, the sugar, red chilli powder and asafoetida with the softened lemons.

Store again in ajar. After two or three days, the pickle will be ready.

(If you prefer jaegery to sugar, use the best quality jaggcry, or the pickle will spoil.

The jaggery will need to be grated before adding to the lemons.)

by Pak101.com (few years ago!) / 915 views