12 ripe healthy lemons
350 gms. Sugar
3 tsp. red chilli powder
1/2 tsp. cumin seeds
1/2 tsp. methi seeds
1/2 tsp. sesame seeds
1/8 tsp. asafoetida
1/2 tsp. turmeric powder
1 tbsp. salt
Quarter lemons, remove all seeds.
Put sugar and lemon pieces in a small grinder.
Run in short spurts, till lemons are crushed in coarse pieces.
Remove into a clean dry glass bowl or wide mouthed jar.
Add all other ingredients. Mix well with a wooden ladle or fork.
Tie mouth with a clean dry muslin cloth.
Keep each day in hot sunlight, each day for at least 4-5 days.
Check to see is sugar has melted completely.
Close lid tightly, and store in cool, dry place.
Never use a wet spoon to remove pickle, to make it last.
Crushed Lemon Pickle Recipe
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