• Lemons (weigh the lemons) 15
• Turmeric powder 4 tsp
• Sugar 2 tsps
• Red chillies 6
• Ajwain 1 tsp
• Juice 3 lemons
• Salt to taste (1/8 weight of lemons)

Directions:

• Cut the lemons into 8 pieces each.
• Mix turmeric powder, chillies, salt and sugar with lemon.
• Mix and put the jar in the sun.
• After three to four days, when the pickle has become tender, add the 1 tsp. ajwain.
• Shake well and preserve.

Prep Time: 20 Mins
Cook Time: 3-4 Days
Serves: As Desired

• Lemons (nimbu), washed, wiped, slit in
• Quarters without separating the pieces 2 kg
• Juice of lemons (nimbu) 1 kg
• Sugar 1 cup / 150 gm
• Black salt (kala namak) 250 gm
• Black cardamoms (badi elaichi) 25 gm
• Black peppercorns (sabut kali mirch) 15 gm
• Dry red chillies (sookhi lal mirch) 25 gm
• Cumin (jeera) seeds 2 tbsp / 12 gm
• Black cumin (shah jeera) seeds 2 tbsp / 12 gm
• Carom (ajwain) seeds 15 gm
• Asafoetida (hing) a pinch
• Ginger powder (sonth) 100 gm

Directions:

• Grind the sugar, black salt, black cardamoms, black pepper, dry red chillies, cumin seeds, black cumin seeds, carom seeds, asafoetida, and ginger powder together to a fine powder. Mix 1/2 cup lemon juice with the powder and stuff the slit lemons with this powder mixture.
• Arrange the stuffed lemons in a glass jar, with a layer of the powder mixture between them. Repeat till all the lemons and powder mixture are used up. Pour the remaining lemon juice. Cover with a thick cloth for the first 2 days and then put the jar out in the sun for 2 weeks, shaking occasionally. This pickle aids digestion and can stay for up to 25 years.

Preparation Time: 2 weeks

• 1 kg carrots
• 2 tsp chilli powder
• 1 tsp turmeric
• 125 g cloves of garlic (leave small cloves whole, slice large ones)
• 250 g large green chillies
• 125 ml red fruit vinegar
• 225 ml oil
• Salt to taste
• Extra salt

Directions:

• Scrape and slice the carrots lengthwise.
• Add salt and leave to marinate for half an hour. Wash and drain.
• Slit the green chillies lengthwise and remove seeds.
• Add to the carrots together with salt, turmeric, red chilli powder and garlic.
• Mix well. Add the vinegar and unheated oil.
• Marinate in refrigerator for 24 hours before serving.
• Chef’s Tips: Keeps well in refrigerator for 8-15 days. For a different flavour add 1 tsp mustard seeds.

Serves: 50