Makes approx 2 liters

• 6 lemons
• 1/2 cup salt
• 1/4 cup red chilli powder • 1/2 cup sugar
• 3 tsp turmeric powder
• 1 tsp fenugreek seeds, roasted & ground
• 1 tsp black mustard seeds, roasted & ground • 1/4 tsp asofedia powder
• Juice of 1 lemon

Chop the lemons into small chunks and place in the jar. Add the salt, sugar, turmeric and chilli powder to the jar. Roast the fenugreek seeds and mustard seeds and asafoetida until aromatic. Grind the seeds and when smooth, add to the jar, along with the juice of one lemon. Place a weight on top of the mixture. Leave to ferment for 2 months somewhere warm, preferably in the sun. Once it is ready my favourite way to enjoy is pureed and mixed into a bowl of quinoa and topped with some avocado.