A recipe from my mom , hand written in her recipe book as a young bride , which would make the book 65+ years old . A lot of homes in North India will be familiar with this pickle - I suspect it's a dyeing ' art ' now.
5 Kgs Lemons.
250 Grams Red Chili Powder.
125 Grams Black Cardamon.
25 Grams Cloves.
25 Grams Cinnamon Sticks.
12 Grams Hing Powder.
25 Grams Jeera.
800 Grams Salt.
700 Grams Sugar.
Soak limes in water for 24 hours .Wipe dry and sun for a few hours.
Grind all the masalas .
Cut Lemons in halves .
Take the jars and put away for a year .
Bring out to sun , taste , adjust salt / chilies / sugar , and put away for a couple of years .
Technically this achaar is ready after 1 month . But to get the true taste and all the medicinal benefits you eat it sparingly after a few years .
This photograph is of a 14 year old pickle - treasured and guarded . I have 4 batches going which are from 2 to 5 years old.