Ripe lemon 50
Black cardamom 15
Black pepper 20gm
Nutmeg (jaifal) 1/2
Asafoetida (heeng) 1/2 tsp
salt - equal to 10 lemon (in weight)
Sugar - equal to 20 lemon (in weight)
Wash lemons and dry them. Cut each lemon into 4 pieces. Grind all the spices a bit rough (mota). Put all the lemon pieces in a glass Jar (martaban), add heeng, salt, sugar and ground spices.Cover the jar with a clean cloth and keep it in the open (under the sky) for 15 days (and nights). After 15 days Pickle will be ready to eat.
Note: for this pickle sun light (dhoop) and dew (oas, shabnam) are equally important.