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Nimbu Pickle

6 lemons
5 tsp salt
5 tsp chili powder
pinch turmeric
1 tsp hing
1 tsp methi
5 tbsp oil

Cut lemons into small pieces and remove the seeds. Add salt and
keep for about 12 hours.

Add chili powder, turmeric, and methi.

Heat oil, mustard seeds, and hing. Spread this mixture over the
lemons.

Mix thoroughly.

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