Prep
30 m
Cook
30m
Serves
As long as it lasts...
Ingredients
225gm garlic
4 Kashmiri red chillies
4 lemons
2 ½ cups (575ml) mustard oil
2 tsp fenugreek seeds
2 tbsp salt
Method
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.
