Crushed Lemon Pickle

• 12 ripe healthy lemons
• 350 g sugar
• 3 teaspoons red chili powder
• 1/2 teaspoon cumin seed
• 1/2 teaspoon methi seeds
• 1/2 teaspoon sesame seeds
• 1/8 teaspoon asafoetida powder
• 1/2 teaspoon turmeric powder
• 1 tablespoon salt

1. Quarter lemons, remove all seeds.
2. Put sugar and lemon pieces in a small grinder.
3. Run in short spurts, till lemons are crushed in coarse pieces.
4. Remove into a clean dry glass bowl or wide mouthed jar.
5. Add all other ingredients.
6. Mix well with a wooden ladle or fork.
7. Tie mouth with a clean dry muslin cloth.
8. Keep each day in hot sunlight, each day for at least 4-5 days.
9. Check to see is sugar has melted completely.
10. Close lid tightly, and store in cool, dry place.
11. Never use a wet spoon to remove pickle, to make it last.

lemons, sugar, red chili powder, cumin, methi seeds, sesame seeds, asafoetida powder, turmeric powder, salt

Taken from www.food.com/recipe/crushed-lemon-pickle-9882 (may not work)