Lemon, Chilli and Ginger Pickle

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Preparation info

    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • 5 fat limes or lemons (unwaxed)
  • 5 green chillies, half sliced through
  • ½ tbsp turmeric
  • 3 tsp salt
  • 1 tsp sugar
  • A saucepan of water
  • A dozen or so small pieces of peeled fresh ginger
  • 1 cup freshly squeezed lemon juice


  • Boil the lemons or limes whole for one minute. Leave to cool, then cut into chunks.
  • Wash hands well. Rub turmeric, salt and sugar into the lemons, ginger and chillies. Handle carefully – it will burn your hands a bit.
  • Leave on a tray in a warming cupboard for forty-eight hours.
  • Place in a sterile container with a tight lid.
  • Add lemon juice and sugar until liquid reaches well above the lemons and chillies.
  • Leave in a cool place and stir every two days with a sterilized spoon.
  • After three weeks the pickle is ready to eat.