LEMON PICKLE

Most of us have a myth that pickles are not good for health. It’s not true I feel! A homemade pickle is always good for gut health but with portion control! Fermented pickles contain gut-friendly bacteria considered as probiotic food which benefits our digestive health. Instead of probiotic supplements, we can always opt for traditionally fermented foods. Fermented foods like pickles, curd..are superfoods packed with good bacteria. Naturally fermented are getting a lot of attention from health experts these days because they tend to strengthen our gut micribiome. Making homemade pickles has been such a great tradition in India. Lemon pickle is one of the popular pickles in South India. It makes a good combo with curd rice. Instead of store-bought pickles try to make your pickles at home using wood pressed oil/ cold-pressed oils(kachi gani/gaanuga nune). All you need a few lemons, chili powder, oil, and a glass jar! That’s it.. so, Lets go in to the recipe.

INGREDIENTS:

• Lemons(big)- 12 ( 4 for juice & 8 cut in to pieces)
• Salt- 3 tbsp
• Red chilli powder- 2 tbsp
• Mustard powder- 1/4 tsp
• Fenugreek seeds powder- 1 tsp
• Turmeric powder- 1/2 tsp

TEMPERING:

• Red chillies(whole)- 2
• Asafoetida- a pinch
• Mustard seeds- 1/4 tsp
• Oil- 2 tbsp

TIPS:

1. Always store pickles in a glass jar.

2. Store in a an airtight jar. store in dry place.

3. Sun dry all the things using in pickle prepation like chopping board, knife, glass bottle, spoon etc.. moisture effects it’s shelf life. During monsoon pickle may tend to spoil . Refrigerate if needed.

Preparation time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes.

PROCEDURE:

1.wash and pat dry lemons . Wipe with a cotton cloth.let it dry.

2. Out of 12 lemons make juice of 4 lemons and keep aside.

3. Cut remaining 8 lemons in to 4 halves and Deseed them.

4. Now add turmeric powder and salt to it and pour squeezed lemon juice in to it. Lemon pieces should be immersed in lemon juice. If needed add juice two or three lemons . Close the lid and keep aside for 3 days.

5. Keep under sun for one or two hours.

6. After 3 days add chilli powder, fenugreek and mustard powder. Mix well.

* dry roast mustard and fenugreek seeds in pan. Cool n grind coarsely.

7. Seasoning: (optional)Heat mustard oil in a kadai add mustard seeds and asafoetida. Let it cool and add to the pickle.

* you can avoid oil in this pickle. Taste doesn’t vary much. Addition of oil increases only its longevity.

8. Store in a glass jar. Store in a dry place.

9. Serve with rice. It goes well with curd rice.