Digestive Masala Pickle

Digestive and Khatta Metha Masala Lemon Pickle

(Source: http://maayeka.blogspot.in/2013/09/digestive-masala-lemon-pickle.html)

Authentic and popular masala lemon pickle recipe which is a specialty from Uttar Pradesh. It is very good for digestion and stomach aches as a lot of spices that are used in ayurveda are added in it   

Lemons-1.5 kg

Sugar-850 gms

Ginger, sliced-1/2 cup

Black Salt/Rock Salt-100 gms

Sea salt-50 gms

Chili powder- 2 tsp

Harad -10*

Lendi pepal-15 *

Pepper corns/Sabut kali mirch-2 tsp

Cloves/Lavang-25

Black cardamom/Badi elaichi-10

Carom seeds/Ajwain-1.5 tsp

Cumin seeds/Jeera-2 tsp

Harad /Haritaki /Black Myroblan-8

Long pepper/Lendi pipli /Bengal Pepper -10

Ginger powder/Saunth-2 tsp

Asafoetida/Hing-1.5 tsp

Wash and wipe the lemons and then cut into 4 pieces.

Add salt in the pieces and mix well.

Close the jar with a plate or lid(don't use a airtight jar)and keep it in a warm place or in sunlight for a month or till the skin of lemons become soft.

Keep shaking or mixing the lemons in 2-3 days.

Grind all the spices listed in -to grind and make a powder.

Now add chili powder, asafetida, ground spice powder, sugar ,chopped ginger and 10 whole pipliand 10 whole harad in the lemons and mix well.

Tie a muslin cloth on the mouth of the jar and keep in sunlight for a few hours daily.

After approx 15 days sugar will disintegrate completely and become a syrup.

Sweet and Sour Lemon Pickle made with Ayurvedic spices

I have already mentioned in my previous posts that I love to eat and make different type of pickles that I've learnt from my grandmother. Lemon pickles have the longest shelf life among pickles, and usually stay fresh till they're finished.




NOTE-

1-*When you have stomach ache or gastric problem, take out the whole harad or pipli and chew slowly.

2-Lemons with thin skin should be prefered to make this pickle.

3- You may use half sugar and half jaggery instead of using only sugar 

4-Add sugar only after the lemon peel becomes soft.

5-If you are making in small quantity then can remove the pips of lemon,but as I make it in large quantity so avoided that,as they can be removed while eating.

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Another Version

Lemon Pickle Achar Recipe

Source: KhanaPakana.com 

http://www.khanapakana.com/recipe/0e863aa1-fa64-4f2e-b324-75daf5f3d812/lemon-pickle-achar-recipe

Prep Time    60-90 Mins

Cook Time   Upto 2 Weeks

Serves    As Desired

Grind the sugar, black salt, black cardamoms, black pepper, dry red chillies, cumin seeds, black cumin seeds, carom seeds, asafoetida, and ginger powder together to a fine powder. Mix ½ cup lemon juice with the powder and stuff the slit lemons with this powder mixture.

Ingredients 

· Lemons (nimbu), washed, wiped, slit in Quarters without separating the pieces 2 kg

· Juice of lemons (nimbu) 1 kg

· Sugar 1 cup / 150 gm

· Black salt (kala namak) 250 gm

· Black cardamoms (badi elaichi) 25 gm

· Black peppercorns (sabut kali mirch) 15 gm

· Dry red chillies (sookhi lal mirch) 25 gm

· Cumin (jeera) seeds 2 tbsp / 12 gm

· Black cumin (shah jeera) seeds 2 tbsp / 12 gm

· Carom (ajwain) seeds 15 gm

· Asafoetida (hing) a pinch

· Ginger powder (sonth) 100 gm

Cooking Directions

1. Grind the sugar, black salt, black cardamoms, black pepper, dry red chillies, cumin seeds, black cumin seeds, carom seeds, asafoetida, and ginger powder together to a fine powder.

2. Mix 1/2 cup lemon juice with the powder and stuff the slit lemons with this powder mixture.

3. Arrange the stuffed lemons in a glass jar, with a layer of the powder mixture between them.

4. Repeat till all the lemons and powder mixture are used up. Pour the remaining lemon juice.

5. Cover with a thick cloth for the first 2 days and then put the jar out in the sun for 2 weeks, shaking occasionally.

6. This pickle aids digestion and can stay for up to 25 years.