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  • 1/2 kg (1 lb)Lemons (Nimbu)
  • 250 grams (1/2 lb) Sugar (Cheeni) (2 cups heaped)
  • 1 teaspoon Red chili pepper (Lal Mirchi)
  • 2 tablespoons Salt (Namak)
  • 1/4 teaspoon ground big Cardamoms (Elaichi Moti)
  • 1/8 teaspoon ground Cloves (Lavang)

  1. Wash the lemons and wipe with a cloth.
  2. Squeeze out the juice and add salt to it.
  3. Cut long strips of lemon skins and soak in the juice and put in a jar.
  4. Put the jar in the sun for 6 days and shake it every other day till the lemon skins are tender.
  5. Add sugar, Red chili pepper , cardamoms and cloves and mix.
  6. Keep it in the sun until sugar is dissolved.
Preserve appropriately.