Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.
This lemon pickle is a wonderful source of probiotics that can help aid digestion. Though acidic in nature, lemon becomes alkaline once consumed and increases the alkalinity of the body. It is believed that the more alkaline the body, the chance of disease may be reduced.
Some of the other ingredients in this recipe are also known to be digestive aids, including cumin seeds, asafoetida, peppercorns, black salt, and cloves.
Despite the fact that this pickle contains no oil, it will keep well for up to one year if it is kept away from moisture and dampness. The pickle will improve in its medicinal properties as it ages.
Read More From Delishably
|Prep time||Cook time||Ready in||Yields|
- 8 large lemons, washed, wpied, and dried completely
- 1/2 teaspoon hing (asafoetida)
- 1 teaspoon lavang (cloves)
- 1 tablespoon sabut kali mirch (black peppercorns)
- 1 tablespoon jeera (cumin seeds)
- 1 tablespoon kala namak (black salt)
- 1 tablespoon table salt
- Over low heat, dry-roast and constantly stir the kali mirch, jeera, and cloves until they just become aromatic, about 5 minutes. Allow the mixture to cool down; then coarsely grind it.
- Reserve 2 lemons for juicing and cut the rest into 8 pieces each in a large bowl. Remove as many seeds as are visible.
- Sprinkle all the spices and salt over the lemon pieces then squeeze the lemon juice over them.
- Mix well until the spices coat all the lemon pieces. Transfer the mixture to an airtight glass bottle and cap it tightly.
- Shake the bottle well and keep in direct sunlight for 8-10 days, after which it will be ready to consume. Shake the bottle morning and evening.
- The pickle will keep well for 1 year. Keep in a dry place and always use a dry spoon to remove the pickle.
Nimbu Ka Hajma Achar (Digestive Lemon Pickle)
© 2020 Rajan Singh Jolly