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
After nearly 6 years of the most deliciously memorable meals, moments and conversations, there are new adventures ahead for Niro, Nirma, Nigethan and Richman. A heartfelt thanks for the beautiful food. The unique enterprise of Tamil Feasts created such opportunities for us all, and those connections continue long after dishes are washed. Wishing the whole team the best of luck in future endeavours.
Many regular diners will remember this much loved lemon pickle! Stash a few jars away to mellow and they’ll be a welcome surprise for the future you. Or share some with loved ones – foods always helps to stay connected.
Photograph by Caitlin Mills for The Design Files.
Lemon Pickle from Tamil Feasts
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, heat 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.