1/4 tsp asafoetida
30 gms dried ginger (whole)
1 tbsp peppercorns
1 tbsp black salt
1/4 cup table salt
1. Heat oil, fry and take out asafoetida.
2. In the same oil, fry ginger and when done take out.
3. Pound the asafoetida, ginger, peppercorns and mix with the salts.
4. Sieve, bottle and keep.
Use required quantity on fruit with lime juice.