Cookbook:Lemon Pickle II
|Lemon Pickle II|
|Yield||about 1 pint of pickle|
|Time||Preparation: 20 minutes|
Maturation: 1 month
Cookbook | Ingredients | Recipes | Cuisine of India
Lemon pickle is a traditional condiment used with Indian food. Many pickle recipes from India have oil to help preserve the pickle, but this recipe uses no oil.
- 8 small or 4 large lemons
- ½ cup salt
- ¼–½ cup sugar
- 4 small green chilis, finely chopped
- 1 tablespoon yellow mustard seed
- 1 tablespoon ground ginger
- 1 teaspoon fenugreek seed
- ¼ teaspoon turmeric powder
- 1–2 star anise pods
- Cut lemons into small pieces, and place in a bowl.
- Cover with salt and set aside for at least 4 hours (24 is better).
- Dry-roast the yellow mustard seeds, fenugreek seeds, star anise, and chopped chilis in a pan over high heat, shaking constantly—don't burn them!
- Strain the juice from the lemons into a small saucepan, add the turmeric, ginger and sugar, and simmer for 2–3 minutes until the sugar has dissolved. If there isn't enough juice, add 1–2 tablespoons water.
- Add the spices and sugar mixture to the bowl of lemons, and mix together well.
- Pack into a pint jar, pressing the pieces in if needed, to ensure that the liquid covers all the lemon pieces.
- Set aside to mature for 1 month.
Notes, tips and variationsEdit
- If you don't have fresh chilis, add some dried chilis or chili powder. The pickle in the photo has three whole dried chilis in it.