Its a great savory with a tangy, sweety taste of lemon.
INGREDIENTS:
Lemon (14-16).
Salt to taste.
Jaggery ( 2 1/2 cups).
Chilli powder (1 TBs).
Cumin powder (1 TBs).
Turmeric powder (1 Tsp).
Sugar (1 cup).
Roasted and crushed fennel seeds /saunf (1 TBs).
Asefotida (a pinch).
PROCEDURE:
Wash and dry the lemon. Squeeze half of the lemons (7 lemons) and cut the other lemons and also the squeezed lemon shels to quater. Now place the quarter shells and lemons in a sterilized jar and also the juice. Now place the jar in sun, for 10 days. Apply pressure of your thumb from the top and stir occasionally, toss them well. Now add grounded sugar, jaggery, crushed saunf, asfetodia, cumin powder, chilli powder, cumin powder, and place it in sun again.
Heat oil in a pan, add turmeric and immediately add the sun dried mixture, cook till thickens. Now allow it cool and preserve it for days long. Keep it in sun occasionally, it helps to avoid fungus and increases its life.
INGREDIENTS:
Lemon (14-16).
Salt to taste.
Jaggery ( 2 1/2 cups).
Chilli powder (1 TBs).
Cumin powder (1 TBs).
Turmeric powder (1 Tsp).
Sugar (1 cup).
Roasted and crushed fennel seeds /saunf (1 TBs).
Asefotida (a pinch).
PROCEDURE:
Wash and dry the lemon. Squeeze half of the lemons (7 lemons) and cut the other lemons and also the squeezed lemon shels to quater. Now place the quarter shells and lemons in a sterilized jar and also the juice. Now place the jar in sun, for 10 days. Apply pressure of your thumb from the top and stir occasionally, toss them well. Now add grounded sugar, jaggery, crushed saunf, asfetodia, cumin powder, chilli powder, cumin powder, and place it in sun again.
Heat oil in a pan, add turmeric and immediately add the sun dried mixture, cook till thickens. Now allow it cool and preserve it for days long. Keep it in sun occasionally, it helps to avoid fungus and increases its life.
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