Ingredients:
1 kg Lemons (Nimbu)
240 grams Salt (Namak)
1/2 litre Mustard Oil (Sarson Ka Tel)
2 big pieces of asafoetida
4 teaspoons Red chili pepper (Lal Mirchi)
1/2 kg Ginger (Adrak)
30 grams Mustard seeds (Rai/Sarson)
120 grams whole fresh red chillies (Lal Mirchi)
60 grams methi seeds
juice of two galgals or 1 cup Lemon (Nimbu) juice
1 tablespoon Salt (Namak) for lime juice

Method:
Wash and dry the lemons with a cloth.
In each lemon make four cuts and pack the salt inside and rub a little salt outside also till tender.
Heat the oil till smoky.
Remove from the fire, add asafoetida and when it swells up, crush it with a spoon.
Add chili powder and stir till red color appears.
Remove from the fire, add mustard seeds and stir for a little while.
Now stir in lemons, fresh red chillies and ginger and cook until a little tender.
Roast methi seeds and powder.
Mix methi seed powder and the juice of lemon or lime mixed with one tablespoon salt Cook for 5 minutes. Remove from the fire, pour the lemons with the juice into a clean jar, and cork tightly.

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:
1 kg Lemons (Nimbu)
1/2 kg Sugar (Cheeni)
l teaspoon asafoetida
4 teaspoons Red chili pepper (Lal Mirchi)
2 teaspoons Turmeric (Haldi)
3/4 cup Salt (Namak)

Method:

1. Cut each lemon halfway through.
2. Stuff with salt and turmeric powder and put in an airtight jar for one month.
3. The lemons will leave some water.
4. Drain it and cut each lemon into four pieces.
5. In the water mix asafoetida powder, red chili pepper and sugar and pour over the lemons in the jar- Cork tightly.