Fresh pickle

fresh pickle

fresh pickle

Pickles are an easy way to add more taste to your meals, particularly if you’re the only one in your house following an Ayurvedic diet. They’re also a great way to increase nutrient dense leafy greens to your diet.

Fresh pickles are quick and easy to make and should last about 3 days in the fridge (fresh is always best). The following pickle is quite pungent and is perfect for Spring or if you’re Kapha dominant. Reduce the chilli if you’re more of a Pitta and during Summer. Change the fresh herbs depending on what’s in season.

To use, just add 1-2 tsp of fresh pickle to whatever you’re eating, use as a dip or as a a spread.


  • Nettle, Coriander leaf & Rocket (handful combined)
  • Fresh Chili
  • Olive oil
  • 1 Garlic clove
  • Coriander seeds, black pepper & fenugreek seeds
  • Pinch of salt


Blanch nettle for 1 minute in hot water, rinse with cold water

Dry roast seeds & pepper in a skillet and grind with a mortar & pestle.

Put all ingredients into a blender or grind with a pestle & mortar