Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 7 Times
Can be made ahead of time.
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Lemon Pickle
Cookbook
This is a classic recipe for a puckering, hot pickle that is great as a relish for meats and can he spread into sandwiches. In India, this traditional condiment would he served with every meal. You can also fling a dollop of it into the pan while making home fries, sautéing any vegetable, or pan-searing a fish fillet. It does require some planning ahead as the lemon takes 6 months to pickle.
Yield : Makes about 2 cups
Ingredients
- 6 lemons
- 6 tablespoons coarse rock salt
- 2-3 tablespoons canola oil
- 5 big black cardamom pods
- 3 heaping teaspoons cayenne
- 1 teaspoon turmeric
- ½ teaspoon asafetida powder
- ½ teaspoon black peppercorns
- ½ teaspoon anise seed
- ½ teaspoon cumin seeds
Directions
1. Cut the lemons into chunks, place them in a glass canning jar, and cover them with the rock salt. Store the jar for 6 months in a dark pantry cupboard.
2. Heat the oil in a large frying pan. Using a mortar and pestle or a coffee grinder, grind all the remaining ingredients to form a coarse powder. Now add the powder to the hot oil. Stir this mixture over medium heat for 12 minutes. Remove it from the heat and let it cool.
3. Add the lemon and salt mixture to the spices and stir well. Keep this pickle in an airtight glass jar, where it will last for up to a year.
© 2007 Padma Lakshmi
Nutritional Information
Nutrients per serving
Nutritional information is based on 12 servings and using 2 tablespoons of canola oil.
42 kcal
5 % daily value
71 % daily value
0 % daily value
127 mg
14 mg
1 g
0 g
3 g
8 g
0 mg
3491 mg
0 g
3 g
5 % daily value
