Ingredients

- 400 g. Jaggery (gur)
- 1\2 litre water
- 12-14 lemons
- 2 tsp. chilli powder
- 1 tsp. salt
- 1cup aniseed (saunf)
- 1\2 tsp. turmeric powder
- 1\2 tsp. cumin seeds
- 1\2 tsp. fenugreek seeds (methre)
- 1\2 tsp. sesame seeds
- Pinch of asafetida (heing)

Methods:

1.Boil water and gur in a saucepan, remove any scum that comes over the top. Simmer about 15 minutes or until thick syrup is formed. keep aside to coll.
2. Wash and pat dry the lemons. Cut them into quarters and remove all seeds. Place the lemons in food processor and process until the lemons are coarsely crushed.
3. Place the crushed lemons and rest of the ingredients in a glass jar. Add the gur syrup and gently mix with a wooden spoon.
4. Cover the jar with a muslin cloth and keep it in the sun 3-4 days at least for 4-5 hours every day.
5. Stir the contents of the jar for the few days. The pickle will be ready to use after one week. Close the lid tightly and store in cool and dry place.

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