Hot Lemon Pickle Recipe

• 125 g Ginger (scraped & sliced)
• 1 cup Vinegar
• 1 1/2 cups Mustard Oil
• 1 kg Lemon
• 250 g Salt
• 2 tsp Turmeric
• 3 tsp Red Chili Pepper
• 4 tsp Fenugreek
• 125 g Green Chillies
• 4 tsp Mustard Seeds
• 2 tsp Asafoetida

• Chop each lemon into 8 pieces; add salt and keep it under sun for about 15 days in a jar.
• Mix the content every day before setting it under sun.
• Heat oil in a pan; remove it from the heat; allow it to cool.
• Add fenugreek, mustard seeds, ginger, vinegar and asafetida.
• Stir it well; later add green chilies, chili powder and lemon with its juice.
• Add this mixture to the chopped lemon.
• Allow the mixture to settle down for a week.