Prep 30 m
Cook 30m
As long as it lasts...


    225gm garlic

    4 Kashmiri red chillies

    4 lemons

    2 ½  cups (575ml) mustard oil

    2 tsp fenugreek seeds

    2 tbsp salt

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Ingredient Substitution Guide


1. Squeeze the juice out of the lemons and put in a jar.

2. Peel garlic, wash and dry well and put into the lemon juice and salt, shake well and keep aside for 4 days.

3. On the 4th day heat a little oil, fry the chillies and fenugreek seeds. Shake the bottle well and seal. Ready for use after 4 days.