Recipe Description

Ingredient                          Quantity
Cumin seeds                     1½ tsp
Black pepper whole           ½ tsp
Fennel seeds                     ½ tsp
Carom seeds                     ¼ tsp
Asafoetida                         ¼ tsp
Sugar                                1½ tsp
Black salt                           ½ tsp
Salt                                    to taste
Ginger                                ½ inch
Coriander leaves               ½ cup
Mint leaves                        ½ cup
Lemon juice                      1 no. + 1 no.
Water                                as required
Ice cubes                          as required

Method:
1. Dry roast the cumin seeds, black peeper whole, fennel seeds and carom seeds in a pan.
2. Remove and grind into a powder.
3. Add asafoetida, sugar, black salt, salt, ginger, coriander leaves, mint leaves, lemon juice and water and grind again.
4. Take serving glass, add prepared chutney on it.
5. Add salt, lemon juice and mix well.
6. Add ice cubes and water and mix well.
7. Add Boondi on top, garnish with mint leaves and lemon slice and serve.