India / Preserves
Lemon Pickle II
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.
Ingredients
- lemon8 small or 4 large
- salt1/2 cup
- sugar1/4–1/2 cup
- green chilli, finely chopped4
- yellow mustard seed1 tbsp
- ground ginger1 tbsp
- fenugreek1 tsp
- turmeric powder1/4 tsp
- star anise1–2
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
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.
