Our divine recipy of the month.
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Pickles and chutneys are a great way to get six tastes into your meals, which in Ayurveda make a meal feel complete and the devas satisfied. Try this fermented lemon which benefits digestion by adding naturally occurring probiotics.
Lemons are wonderful for making this oil-free pickle. Lemons are also abundant in winter, very tasty as a small addition to your dal and chapatis or paneer dishes .
1 tbsp yellow mustard seeds
1 heaped tsp cumin seeds
1 small handful curry leaves
2 tbsp ghee
1 tbsp turmeric powder
1 tbsp rock salt
Rinse lemons and wipe dry the skins so there is no moisture.
sliced and quarter the lemons, squeeze then deseed and add to a bowl
add the turmeric powder and salt then mix well.
add to a cleaned glass jar cover with a cheese cloth and leave somewhere cool to sit and pickle at room temperature for 2 to 5 days, as the lemons preserve themselves in the juices.
The lemons will have softened and juices will need to be mixed over lemons for them not to dry out.
Add ghee to a pan and let it melt, then add mustard seeds let them pop and stir in cumin seeds and curry leaves and turn off flame.
Add The lemons and mix.
Use a hand blender to chop into fine pieces and your pickle is done. You can leave in the fridge for upto 6 months.