Ingredients:
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)

Method:

1. Cut each lemon into 8 pieces.
2. Mix salt with lemons, keep in the sun for 15 days in the jar and shake it daily.
3. Heat oil till extra hot.
4. Remove it from the fire and cool a little.
5. In it fry asafoetida, fenugreek and mustard seeds.
6. Mix vinegar, ginger, Green chillies, chilli powder and lemon with its juice.
7. Keep 15 days in the sun.

Ingredients:
Green coriander leaves 1 cup
Green chili   2
Ginger  1/4 inch
Lemon juice  2 tbsp.
Salt to taste

Method:
1.     Grind coriander leaves, ginger and green chili together.
2.     If the paste is too thick, add little water.
3.     Then add lemon juice and salt. Mix well.

Ingredients:
Ginger root     150 grams
Garlic     150 grams

Method:
1.     Scrape the skin from the Ginger root. Wash it and cut it into slices. put  aside. Peel Garlic.
2.     Put the ingredients in a blender. Add a little water/oil, just enough to help in the grinding.
3.     Store in a clean airtight jar.
4.     To increase shelf life of the paste, use a little oil instead of water in step 2.