Ingredients:

1 medium wild lemon / vadukapuli / curry naranga ( 5-6 big lemons )

1 tbsp ginger, finely chopped

1 tbsp garlic, chopped

3-4 green chillies, chopped

1 sprig curry leaves

1/4 tsp fenugreek powder

1/2 tsp asafoetida powder

1/4 tsp turmeric powder

salt to taste

1 tbsp vinegar

1/4 tsp mustard seeds

2-3 tbsp gingely oil

Preparation:

1. Chop the wild lemon into small pieces and mix it with salt and keep it aside.
2. Heat oil in a pan and add mustard seeds.
3. When it splutters, add chopped ginger, garlic, green chillies and curry leaves and saute till the raw smell disappears.
4. Add fenugreek powder, asafoetida powder and turmeric powder and mix well.
5. Add in the lemon pieces and mix well.
6. Then add vinegar and 1/4 cup of water and mix well and allow to boil.
7. Check for salt and add if required. Switch off the flame and keep it aside to cool.
8. Store in an air tight glass bottle / jars once completely cooled and start using after 2 days….