Pluck or bring Narangi.Wash the narangi properly.Let them dry.

Cut the narangi into halves around the centre and take out the seeds.

In a vessel, add the sugar,black pepper,fennel seeds powder, salt and hing to the cut narangi pieces.Mix well.

Cover the vessel with muslin cloth and place in a sunny corner. Take care that it would be in a covered area so that no moisture can fall through the cloth. When the juice turns syrupy and thick, add the chilli powder. This will take about 1 ½ -2 weeks. Place in a clean glass bottle and keep in a dark place.

Relish with Parathas or Pooris. Sweet n Sour.yummy