Lemon Pickle
Ingredients:
10-12 lemons
1/4 cup mustard seeds
2 tablespoons fenugreek seeds
1 tablespoon turmeric powder
1 tablespoon red chili powder
1/2 cup salt
1/4 cup vegetable oil
1 teaspoon asafoetida (hing)
1 teaspoon mustard seeds (for tempering)
Instructions:
Wash lemons thoroughly and cut them into small pieces. Remove seeds as much as possible.
In a pan, dry roast mustard seeds and fenugreek seeds until they release aroma. Grind them into a coarse powder.
In a large bowl, combine lemon pieces, mustard-fenugreek powder, turmeric powder, red chili powder, and salt. Mix well.
Heat oil in a pan, add asafoetida and mustard seeds for tempering. Once mustard seeds splutter, add curry leaves. Allow it to cool slightly.
Pour the tempering over the lemon mixture and mix thoroughly. Transfer the mixture to a clean, dry glass jar.
Keep the jar in direct sunlight for 5-7 days, shaking it daily. The lemon pickle will be ready when the lemon pieces soften and the flavors meld.
Health Benefits:
Lemons are an excellent source of Vitamin C, which is essential for a healthy immune system, skin health, and wound healing. Lemon peel and seeds contain antioxidants that help combat oxidative stress in the body. The combination of spices, especially asafoetida and fenugreek, can aid digestion and reduce flatulence. Turmeric and mustard seeds have anti-inflammatory properties, potentially providing relief from inflammatory conditions.
Probiotics: The fermentation process involved in making pickles can promote the growth of beneficial bacteria in the gut.
Lemon pickle is flavorful and can be a good source of certain nutrients, it’s important to consume it in moderation due to its salt content. Excessive salt intake may contribute to health issues such as high blood pressure. Additionally, if you have any specific health concerns or dietary restrictions, it’s advisable to consult with a healthcare professional or nutritionist.
