Ingredients:
Lemons - 4
Salt - 4 tbsp
Sugar - 4 tbsp
Chili powder - 2 tsp
Method:
Dice the lemons. Put them in a air tight sterilized jar. Add the salt, sugar and chili powder. Mix well to marry all ingredients well.
Close the jar and keep it in a sunny spot for a couple of days. Remember to bring the jar indoors in the evening.
This pickle is best served at room temperature. Great accompaniment to any Indian meal, also try it with couscous and Moroccan lamb stew (Will be sharing it on the blog soon).
Storing Tips: Keeps well in the fridge for a couple of months and best consumed within a month if kept at room temperature. The taste intensifies with time.
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