Lemon pickle (with anise)

From Cookipedia


Lemon pickle (with anise)
Lemon pickle (with anise)
Servings:Servings: 15 - Makes about 1 pint of lemon pickle
Calories per serving:15
Ready in:30 minutes, 30 days
Prep. time:30 minutes, 30 days
Cook time:None
Difficulty:Average difficulty
Recipe author:Chef
First published:24th December 2012
This recipe needs advance preparation!

Lemon pickle is a traditional condiment used with Indian food. Many pickle recipes from India have oil to help preserve the pickle, but this recipe uses no oil.


Ingredients

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Method

  1. Wash the lemons in very hot water and dry thoroughly
  2. Halve the lemons and remove the pips
  3. Cut lemons into small pieces, and place in a bowl
  4. Cover with salt and set aside for at least 24 hours
  5. Chop the chillies finely.
  6. Dry-roast the yellow mustard seeds, fenugreek seeds, star anise, and chopped chillies on a high heat, shaking constantly - don't burn them!
  7. Strain the juice from the lemons into a small saucepan, add the turmeric, ginger and sugar, and simmer for 2-3 minutes until the sugar has dissolved. If there isn't enough juice, add a tablespoon or two of water.
  8. Add the spices and sugar mixture to the bowl of lemons, and mix together well.
  9. Pack into a pint jar, pressing the pieces in if needed, to ensure that the liquid covers all the lemon pieces.
  10. Set aside to mature for 1 month.

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