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Pickles 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.

Lemon Pickle

Ingredients

6 lemons 

1 tbsp yellow mustard seeds

1 heaped tsp cumin seeds

1 small handful of curry leaves

2 tbsp ghee

1 tbsp turmeric powder

1 tbsp rock salt

 

Method

Rinse lemons and wipe dry the skins so there is no moisture.

Sliced and quarter the lemons, squeeze then deseed and add to a glass bowl.

Add the turmeric powder and salt then mix well.

Add to a sterilized glass jar cover with a cheesecloth and leave somewhere cool to sit and pickle at room temperature for 2 to 5 days, as the lemons preserve themselves in the juices. (Temperatures should be 70f - 75f or 20c - 23c for lacto-fermentation to naturally occur).

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 to the lemons and mix with a wooden spoon.

Use a hand blender to chop into fine pieces when your pickle is done.  You can leave in the fridge for up to 6 months.

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