Indian Lemon Pickles
Somehow I've become addicted to these things. I need a good recipe that is lemony sour and not extremely hot. I'd prefer little or no oil. Any thoughts out there?
Madhur Jaffrey's "Indian Cooking" has a great recipe for lime pickles that could be used for lemons, I'm sure.
In the UK, we differentiate between a pickle (with identifiable bits in it) from a chutney (no identifiable bits). I tend to make chutnies because I think they work better with a curry or, indeed, on a sandwich.. Here's the lemon one I do (with apologies for non-metric measurements - it's an old recipe).
First you need to make some spiced vinegar. To 1 pint of vinegar, add 1 inch cinnamon stick, 6 cloves, a little mace, several allspice and 4 peppercorns. Bring to the boil; turn off the heat and leave to infuse till cold, then strain.
Now for the making:
Finely chop 6 thin-skinned lemons and 1 lb onions. Put them in the pan with 4oz raisins or sultanas, teaspoon mustard powder, teaspoon ground ginger, teaspoon Tabasco, teaspoon salt, the vinegar and 1 lb brown sugar. Slowly bring to boil and simmer till the lemon rind is soft and the whole thing has become fairly thick and gloopy. Store in preserving jars - like all these sort of chutnies, they'll last for years in the cupboard (we're still eating the 2006 vintage mango chutney).
No probs. And in spite of saying that chutnies have no identifiable bits - this one does (that's because I was trying to replicate the texture of Sharwoods Chutney which is, probably, our best seller.
Peel 4 mangoes. You want to chop most of it finely ( a processor is fine) but leave some in small think slices. Finely chop 2 onions. These go in the pan with 2oz crystallised ginger, 2ox sultanas, 8oz soft brown sugar, 1 tablespoon salt, half a teaspoon each of dry mustard powder, ground ginger and cayenne pepper and 1.25pt malt vinegar (the original recipe says brown malt vinegar but I now use the clear version to keep the mango colour - looks prettier). Everythign simmers with an occasional stir for a couple of hours until it's thickened to , erm, chutney thickness. Bottle it up ( I use Kilner jars but whatever you have). Again this is one of these almost indestrucatable chutnies - I have as yet untouched 2008 & 2009 vintages that are just fine in the cupboard. ASs with most of these things, it needs to mature for at least 3 months before you touch it. Goes well with a spicy curry and is an absolute must on a chicken or turkey sandwich.