5 1/2 kg lemon, 100 gm black pepper, 100 gm
cardamom,10 gm saunth, 50 gm black jeera, 50 gm white jeera,25 gm
peeple bhadi, 25 gm jaavitri, 50 gm tejpatta, 5 pieces of
jayphal, 25 gm dal cinni,100 gm black salt, 50 gm cloves, 400 gm
table salt, 50 gm ajvaaien.
METHOD
Mix all the ingredients except lemon. Make
four cuts on each lemon. Fill the lemons with the mixture of
masale. Put the pickle in the jar and keep in the sunlight for 8
to 10 days so that the lemons get soft and the masale mixes well
with lemons.
