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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 .

Lemon Pickle

 

6 lemons 

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

 

 

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

  2. sliced and quarter the lemons, squeeze then deseed and add to a bowl

  3. add the turmeric powder and salt then mix well.

  4. 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.

  5. The lemons will have softened and juices will need to be mixed over lemons for them not to dry out.

  6. 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.

  7. Add The lemons and mix.

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

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