Stuffed Nimbu Achaar

Stuffed Nimbu Achaar

15 lemons, washed, dried with a cloth, and 12 of them pierced with a fork a couple of times
Juice the remaining 3 lemons, set juice aside

For the masala:
2 teaspoons red chilli powder (more if you want it hotter)
2 teaspoons fenugreek, dry roasted and powdered
2 teaspoons salt
Mix all dry ingredients well.Set aside.

2 -3 teaspoons sesame oil
Heat oil in a wok.
Add the lemons, sauté on medium heat till VERY slightly browned-in some spots.Should not be fully browned.
Remove from wok.Cool.
Using a sharp knife make a cross (not too deep) on one end of the lemon.
Fill each of them with the dry masala.
Place them in a clean wide bottomed jar.Layer them so that they sit one on the other.
Pour juice of lemons on them.
Seal jar.Place for a few hours in the sun each day.It takes about 10-15 days to get soft.
Take out desired number of lemons , cut up and store in a separate jar to use everyday!
Enjoy…