Crushed Lemon Pickle - cooking recipe

Ingredients

12 ripe healthy lemons
350 g sugar
3 teaspoons red chili powder
1/2 teaspoon cumin seed
1/2 teaspoon methi seeds
1/2 teaspoon sesame seeds
1/8 teaspoon asafoetida powder
1/2 teaspoon turmeric powder
1 tablespoon salt

Preparation

Quarter lemons, remove all seeds.
Put sugar and lemon pieces in a small grinder.
Run in short spurts, till lemons are crushed in coarse pieces.
Remove into a clean dry glass bowl or wide mouthed jar.
Add all other ingredients.
Mix well with a wooden ladle or fork.
Tie mouth with a clean dry muslin cloth.
Keep each day in hot sunlight, each day for at least 4-5 days.
Check to see is sugar has melted completely.
Close lid tightly, and store in cool, dry place.
Never use a wet spoon to remove pickle, to make it last.