Ingredients

• Asafoetida – ½ teaspoon
• Mustard seeds – 1 tablespoon
• Fennel seeds – 1 tablespoon
• Carom seeds – 1 tablespoon
• Garam masala – 1 teaspoon
• Mustard oil – 1½ tablespoon
• Green chilli – 125 grams
• Ginger – 125 grams
• Citron – 500 grams
• Jaggery – 300 grams
• Salt and kashmiri mirch to taste

Method

1. Cut green chilli, ginger and citron in very small pieces.

2. Take a wok and add oil to it.

3. Switch on the flame.

4. Roast asafoetida in oil.

5. Add mustard seeds, fennel seeds and carom seeds and roast the mixture for half a minute.

6. Add green chilli, ginger and citron to it.

7.Now add salt and kashmiri mirch.

8. Cook till tender.

9. Add jaggery and cook more.

10. Switch off the flame.

11. After some time, add garam masala.

12. When cooled, store the pickle in a glass container.