Next-Level Lemon Pickle From Tamil Feasts

We started out making our own lemon pickle to serve at Tamil Feasts. The customers loved it!

Then we decided to make a production run to sell at CERES Harvest Festival. This was a runaway success, so we now sell our pickles and spice mixes at all of our feasts – people usually buy a couple of jars at a time for gifts and for their store cupboard!

Our chai mix has been another crowd favourite, especially in winter. We are looking at branching out into more products for retail sale next!

Ingredients

1kg lemons, skin on and diced
200g salt (100g if you prefer less salty and also intend to eat within a week)

150ml vegetable oil
2 tsp mustard seeds
1 large onion, chopped
4 cloves garlic, chopped
2 tsp fennel seeds
2 tsp cumin seeds
2 tsp chilli flakes
1 tsp fenugreek

2 tsp curry powder
1 tsp turmeric powder
Fresh rosemary sprig

Method

Place the lemons and salt in a pot and bring to the boil, and then cook on a low boil for 20 minutes.

In a separate pan, eat the oil and add the mustard seeds, heat until they pop.

Add the onions, garlic, fennel, cumin, chilli and fenugreek and cook for another few minutes until onion is soft.

Add the curry powder, turmeric and rosemary and cook for another minute, until the spices are aromatic.

Add the spice mix to lemons, combine and place into your favourite jars… and wait for at least 3-4 days, but the longer the better (this will allow the salt to infuse the lemons and mellow the very salty taste).

Note: You can sterilise the jars for extra shelf-life of the pickle.