Description

It is a recipe that has been passed in our homes since generations, every Punjabi home has some version of it and is mostly used to aid digestion, hence used as an accompaniment to meals. Mustard seeds and lemon juice is used to ferment lemons and ginger along with some spices to give it the right taste. Some rock salt, red chilly powder, mustard seeds, fennel seeds, fenugreek seeds are added to the mix of lemons & ginger. Our pickle is a part of most of our meals as it is tangy and a good digestive as ginger helps to digest food better, lemon helps regulate acidity. Both ingredients are a loaded with health benefits. It adds flavour, taste and zing to a good meal thereby enhancing a meal. Raw ginger is bitter, hence most of us can’t eat it raw to derive complete benefits but pickled it retains all it qualities & tastes delicious.

One needs to refrigerate it once the souring process is completed or else it continues with the fermentation.

Ingredients

•   •  Natural lemons
•   •  Natural Ginger
•   •  Rock Salt
•   •  Red Chilly Powder
•   •  Natural Haldi Powder
•   •  Mustard Seeds
•   •  Fennel Seeds (Saunf)
•   •  Bishop Seeds
•   •  Methidana

Why Svaguna?

Oil free ginger and lemon pickle is made from natural ginger and lemon that are grown on our natural farms in Madhya Pradesh and Bihar. We make them in North Indian style with no oil and minimalistic ingredients for the flavour and taste.It is in pure form helping retain the aroma,flavour and the taste of the lemons and ginger.

Note:

One must refrigerate the pickle when one wants the souring process to stop as otherwise it will continue with the fermenting process.