Lemon pickle is a zesty, flavourful preserve that’s sure to spice up your cooking. It’s very easy to make and is a go-to ingredient in most South Asian and North African cuisine. Perfect for an unexpected flavour dimension.
Super-easy lemon pickle
Ingredients
- 15ml (1 tbsp) olive or avocado oil
- 1 small red onion, finely chopped
- 15ml (1 tbsp) mustard seeds
- 10ml (2 tsp) coriander seeds
- 2,5ml (½ tsp) fennel seeds
- 1 red chilli, sliced
- 4 whole lemons, washed thoroughly and thinly sliced
- juice of 4 lemons
- 5ml (1 tsp) Maldon Sea Salt
- freshly ground black pepper, to taste
- 125ml (½ cup) water
Instructions
1
Heat the oil in a medium saucepan over medium heat. Add the onion and fry gently until soft, 3 minutes.
2
Add the mustard, coriander, fennel seeds and chilli. Fry for 1 minute.
3
Add sliced lemons and coat the lemons in the spices. Add lemon juice, salt and pepper.
4
Add the water, mix well and cook over medium-high heat for 15 minutes, until the lemons have softened and are thick and glossy.
5
Remove from heat, cool completely and place in sterilised glass jars. Store in the fridge for up to 3 weeks.
