2 kg (4 lb) Lemons (nimbu), washed, wiped, slit in quarters without separating the pieces
1 kg (2.2 lb) Juice of lemons
1 cup (150 g) 5 oz Sugar
250 g (9 oz) Black salt (kala namak)
25 g Black cardamom (badi elaichi)
5 g Black peppercorns (sabut kali mirch)
25 g Dry red chillies (sookhi lal mirch)
2 tbsp (12 g) Cumin (jeera) seeds
2 tbsp (12 g) Black cumin (shahi jeera) seeds
15 g Carom (ajwain) seeds
a pinch Asafoetida (hing)
100 g (3 1/2 oz) Ginger powder (sonth)
1 kg (2.2 lb) Juice of lemons
1 cup (150 g) 5 oz Sugar
250 g (9 oz) Black salt (kala namak)
25 g Black cardamom (badi elaichi)
5 g Black peppercorns (sabut kali mirch)
25 g Dry red chillies (sookhi lal mirch)
2 tbsp (12 g) Cumin (jeera) seeds
2 tbsp (12 g) Black cumin (shahi jeera) seeds
15 g Carom (ajwain) seeds
a pinch Asafoetida (hing)
100 g (3 1/2 oz) Ginger powder (sonth)
method
1. Grind the sugar, black salt, black cardamom, black pepper, dry red chillies, cumin seeds, black cumin seeds, carom seeds, asafoetida, and ginger powder together to a fine powder.
2. Mix 1/2 cup lemon juice with the powder and stuff the slit lemons with this powder mixture.
3. Arrange the stuffed lemons in a glass jar, with a layer of the powder mixture between them. Repeat till all the lemons and powder mixture are used up. Pour the remaining lemon juice.
4. Cover with a thick cloth for the first 2 days and then put the jar out in the sun for 2 weeks, shaking occasionally. This pickle aids digestion and can stay for up to 25 years.
2. Mix 1/2 cup lemon juice with the powder and stuff the slit lemons with this powder mixture.
3. Arrange the stuffed lemons in a glass jar, with a layer of the powder mixture between them. Repeat till all the lemons and powder mixture are used up. Pour the remaining lemon juice.
4. Cover with a thick cloth for the first 2 days and then put the jar out in the sun for 2 weeks, shaking occasionally. This pickle aids digestion and can stay for up to 25 years.
serving amount
serves: 6 - 8
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