Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Fenugreek | not in our table | 0 |
| Star Anise | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 small or 4 large lemons
- ½ cup salt
- ¼–½ cup sugar
- 4 small green chiles , finely chopped
- 1 tablespoon yellow mustard seed
- 1 tablespoon ground ginger
- 1 teaspoon fenugreek seed
- ¼ teaspoon turmeric powder
- 1–2 star anise pods
Directions
Cut lemons into small pieces, and place in a bowl.
Cover with salt and set aside for at least 4 hours (24 is better).
Dry-roast the yellow mustard seeds, fenugreek seeds, star anise, and chopped chilis in a pan over high heat, shaking constantly—don't burn them!
Strain the juice from the lemons into a small saucepan , add the turmeric, ginger and sugar, and simmer for 2–3 minutes until the sugar has dissolved. If there isn't enough juice, add 1–2 tablespoons water.
Add the spices and sugar mixture to the bowl of lemons, and mix together well.
Pack into a pint jar, pressing the pieces in if needed, to ensure that the liquid covers all the lemon pieces.
Set aside to mature for 1 month.