Ingredients:
1 cup Mustard oil
4 tbsp Black mustard seeds
2 tsp red chili powder
1 tsp ground turmeric
3 tbsp vinegar
2 1/2 tbs. sugar
1/2 tbs. salt
3 tbsp dry mango powder
15-18 green chilies
30 cloves of garlic (peeled)
11/2 tbs. Ginger (crushed)
900 grams Onions (sliced)
1/2 tsp ascorbic acid

Method:

• Heat oil to smoking point, then set aside to cool.
• Grind or blend the mustard seeds, chili powder, turmeric, vinegar, sugar, salt and dry mango powder together to make a paste.
• Add this paste to the oil, then all the other ingredients.
• Stir to mix well and store in sterilized jars covered with a film of oil.

Keep for 3-4 weeks refrigerated.

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:
4 tbsps coriander seeds
1 tbsp cumin seeds
1 tbsp black peppercorns
1 .5 tsps black cumin seeds (shah jeera)
1 .5 tsps dry ginger
3/4  tsp black cardamom (3-4 large pods approx)
3/4  tsp cloves
3/4  tsp cinnamon
3/4  tsp crushed bay leaves

Method:
(if you don’t buy them roasted already)
Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker.
Stir occasionally. Do not be tempted to turn up the heat as the spices will burn on the outside and remain raw on the inside.
When the spices are roasted turn of the flame and allow them to cool.
Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices. Grind them all together to a fine powder in a clean.

if all spices were bought in powder form just mix together according to ingredients list.
Store in an air-tight container in a cool, dark place.

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