Lemons, Haldi Root, Ginger, Green Chillies, Cloves, Mohri Dal (split mustard seeds), Nigella seeds (Kalonji), Black pepper, Fenugreek seeds, Asafoetida, Sesame Oil, Himalayan Rock Salt.

1. A delicious pickle that can add a burst of flavour to any dish; goes perfectly with Varan Bhaat Toop (Dal Rice Ghee) as well as simple Curd Rice.
2. Serve on the side with a hot paratha, add a teaspoon of this to fermented rice kanji and buttermilk which can be had as a nutrient dense, probiotic rich breakfast.

1. This pickle is prepared as per traditional methods, in Ceramic Jars and left to ferment for over 2-3 weeks, occasionally stirred once in a while until it fully matures.
2. Excellent for the gut as it is a rich source of probiotics
3. Turmeric is the mother of all Indian spices, fresh turmeric lemon pickle is a powerhouse Immunity Booster.

Store in a cool dry place. Ensure only a fully dry teaspoon is used to scoop out pickles from the bottle. Refrigeration is recommended.