Lemon Pickles

The lemon tree is being very kind to us, the first batch of lemons were preserved by the other chef using an Indian recipe based on mustard oil, and they were really yummy. Just the right amount of heat, great texture and wonderful fresh taste. Never mind that I had to bake a couple of breads afterwards to neutralize the smell in the house (due to the strong mustard oil) - it was well worth it.

Now there is a second batch of fruit and this time, this recipe is from a British-Indian colleague - using vinegar, turmeric powder, some fresh chilies and several slices of fresh ginger. Couldn't go wrong in preserving something with this base! Very simple too.

This was made today and will be ready 3 weeks later (after a bit of daily shaking!)

Cut 4 lemons into pieces (leave the peel on), put into a jar. Add vinegar (I just used white vinegar) so that it comes up to half the level of the lemons

Then :

add 1 large tablespoon of salt

1 teaspoon of turmeric powder

half a teaspoon of red chilli powder

This is optional - I added 5 whole green chillies and 6 slices of fresh

ginger, skin left on

cover, give an initial shake, and leave for 3 weeks - shake everyday!

Watch this space!