Ingredients

5 lemon or lime 3 Tbsp. oil
2 tsp. chili powder 1/4 tsp. fenugreek
3 Tbsp. salt 1/4 Tbsp. asafoetida
1/2 tsp. mustard seeds
Method of Cooking
Cook lemon in 1 cup of water. Cut each lemon into small pieces. Each lemon can
be cut into 10 pieces. Add salt and chili powder. Saute mustard in a skillet with 3
tablespoons oil. As soon as the mustard seeds crack, pour the lemon pieces into it.
Saute fenugreek and asafoetida In a drop of oil and powder it. Mix the powder with
the lemon pieces. Bottle the pickles and refrigerate for 6 months. Goes well with
yogurt rice.




Thanks
Mac