1 cup garlic thinly sliced
¾ cup ginger sliced
3 tbsp chili powder
1 tsp turmeric powder
1 tsp asafetida powder
1 tsp fenugreek powder
2 tsp mustard seeds
Handful of curry leaves
2 tbsp vinegar
1 cup gingelly oil
Wash and wipe the lemons.
Add 4tbsp of salt to 8 cups of water and boil.
When the water boils, add the lemons and let it boil for about 2 minutes. Drain and let it cool. Don’t let the skin break.
Cut the lemons into 4 or 8 pieces.
Heat oil and add mustard seeds. Let it splutter.
Add ginger, garlic and curry eaves. Fry till garlic edges start to brown.
Lower the flame and add in all the dry powders and simer for 2 minutes.
Add vinegar. Mix well.
Add the lemons and stir well. Adjust salt.
Simmer for 2 minutes and take off fire.
Cool completely before you bottle them.