1 kg Lemons (Nimbu)
250 grams Salt (Namak)
2 teaspoons Turmeric (Haldi)
3 teaspoons Red chili pepper (Lal Mirchi)
125 grams Ginger (Adrak), scraped and sliced
1 cup Vinegar (Sirka)
125 grams Green Chillies (Hari Mirch)(slit)
4 teaspoons fenugreek
4 teaspoons Mustard seeds (Rai/Sarson)
2 level teaspoons asafoetida
1 1/2 cups Mustard Oil (Sarson Ka Tel)
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