A tangy and spicy Indian condiment made from lemons preserved in salt and spices.
Why it's healthy
Lemon pickle, in moderation, offers notable health benefits. Lemons are a rich source of Vitamin C and antioxidants like flavonoids, which help protect cells from damage. The traditional fermentation process can foster the growth of beneficial probiotics, supporting gut health and improving digestion. The spices used are also nutritionally significant; turmeric contains curcumin, a powerful anti-inflammatory agent, while fenugreek seeds provide soluble fiber. Mustard oil contributes monounsaturated fats. However, due to its high sodium content from salt used for preservation, it should be consumed sparingly, especially by individuals monitoring their blood pressure.
Ingredients
4 medium lemons
1/4 cup salt
1 tbsp red chili powder
1/2 tsp turmeric powder
1/2 tsp roasted fenugreek seed powder
1/2 tsp mustard seed powder
1/4 tsp asafoetida (hing)
2 tbsp mustard oil
Instructions
Wash and thoroughly dry the lemons to prevent spoilage.
Cut the lemons into small, bite-sized pieces, removing any seeds.
In a clean, dry bowl, combine the lemon pieces with salt, red chili powder, turmeric powder, fenugreek powder, mustard powder, and asafoetida.
Mix everything well until the lemon pieces are evenly coated with the spices.
Transfer the mixture to a sterile, dry glass jar.
Pour the mustard oil over the top of the mixture. The oil acts as a preservative.
Seal the jar tightly with a lid.
Keep the jar in a sunny spot for 1 to 2 weeks, shaking it gently once every day to mix the contents.
The pickle is ready when the lemon rinds become soft and translucent.
Store in a cool, dry place. Serve a small amount as a condiment with meals.