Lemon pickle is a popular condiment used in Indian cuisines and the subcontinent of Africa. It is similar to mango lime pickle but slightly varies in the taste despite its tangy flavour. The pickle is perfect for health as it is a natural Source of probiotics and contains nutrients such as copper, potassium, iron and calcium.
The main health benefit of this pickle is how it can improve the health of the digestive system. This pickle is typically served with samosa, dosa, and sometimes it will be on the side of the main curry. The green chilli listed in the ingredients is optional, so if you are not into spicy food, don’t add it.
- Large lemons (5)
- Bicarb of soda (1 tsp)
- Vinegar (900ml)
- Salt (1 tsp)
- Sugar (1 tbsp)
- Finely chopped garlic (1 large clove)
- Cooking oil (450 ml)
- Fresh green chillies (115g) (optional)
- Turmeric (1 tsp)
- Ground cumin (1 tsp)
- Chilli powder (1 tsp)
- Garam masala (1 tsp)
- Paprika (2 tsp)
Pierce at the stalk end once, put into a pan of boiling water, add the bicarb of soda and simmer for 30 minutes and test if the skins are tender. If not, cook a little longer. Drain and remove from the pan, cut up into small pieces once cooled. Put 600ml of vinegar, salt and sugar into a pan and bring it to a boil; stir well. Add the lemons and cook for 10 minutes. Place into a non-metal bowl and stand overnight.
Mix the garlic and spices into a paste with the remaining vinegar. Boil 300ml of oil remove it from the hob for 3 minutes before adding the spice paste. Stir over heat until the vinegar dries out and the oil comes to the surface. Add lemon, chillies and rest of the vinegar and cook until the vinegar boils out again and the oil comes to the top, put aside to cool slightly.
Boil the remaining oil and lightly warm screw-top jars in the oven to ensure they are dry. Fill the jar with pickle - pouring some of the hot oil on top to seal the jar. Cover with greaseproof paper and put on the caps, leave for at least one month, and it will last indefinitely.