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Yasmin Alibhai-Brown

Lemon, Chilli and Ginger Pickle

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Settler's Cookbook
The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About

Ingredients

  • 5 fat limes or lemons (unwaxed)
  • 5 green chillies, half sliced through
  • Β½ tbsp

Method

  • 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

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