If you are a fan of probiotic foods, you will love this spicy Indian lime pickle. It is filled with good-for-your-gut bacteria and tastes amazing served with a simple Indian meal of dal and rice.
In South India it is common to finish any meal with a bowl of curd rice and a spoonful of spicy pickle. While many of us thought this was a refreshing treat at the end of a meal, science says there’s more to it. According to scientific reports, the fermentation process produces healthy bacteria in the pickle known as probiotics. This is known to aid digestion as well as improve gut health by making them tolerant of bad bacteria and pathogens. The probiotics lower the pH level in the colon, which helps the stool to move faster. So, try this healthiest probiotic lemon pickle and enjoy with your friends and family.
INGREDIENTS
Lemon-1kg
Green chillies-100 g
Rock Salt-½ cup
Gingelly Oil-½ cup
Mustard seeds-2 tbsp
Fenugreek seeds-1 ½ tbsp
Chilli powder-1/4 cup
Hing-½ tsp
Method
1. Firstly wash the lemon and green chillies with water and allow it to dry completely.
2. completely.and split the green chillies into two.
3. Into a sterile/clean glass jar add a handfull of rock salt. Followed by 3-4 hand full of lemon and greenchilies mixture into the glass jar.
4. Again Add a handful of salt, followed by 3-4 handful of lemon and green chillies mixture into the glass jar. likewise stuff the bottle with salt , lemon and green chillies. Make sure the top of the bottle is layered with salt.
5. Cover the jar securely with a lid and keep it in the room temperature for 30-40 days. Twice in a week give the jar a good shake.
6. After 40 days of fermentation its time to add some spices
7. Heat a saute pan add fenugreek seeds and mustard seeds dry roast them until they are aromatic. Allow to cool completely.
8. Once its cool down transfer it into a blender and blend it into a smooth powder.
9. Heat a wok add ½ cup of gingelly oil. Once the oil is hot add a teaspoon of mustard seeds. Allow it to sputter.
10. Add hing and roasted powder mixture into the hot oil saute for a minute and turn off the flame.
11. Now add a 1/4 cup of Red chilli powder into the hot oil and give a good stir and allow to cool completely.
12. Once its completely cool down add the fermented lime mixture into the wok, and mix well to coat the lime with spices mixture.
13. Rest for 10 minutes. Ready to serve with any Indian meals as a side dish.
14. Store the pickle in an air-tight jar in your refrigerator for long term use. Use clean dry spoon for serving your pickle.
1. Make sure your lemon, green chillies, knife and cutting boards are completely dry before to cut the lemon and chillies.
2. Use sterile/clean glass jar for long term storage.
3. Use a fresh, ripe, thin-skinned and juicy lemons .
4. You can avoid the green chillies in your pickle, in that case add more ½ cup of red chili powder to balance the spiciness of the pickle