Lemon Achar (Pickle)
The lemon achar will need to be made a few weeks before hand to allow the skins of the lemon quarters to soften, this is when you’ll know it’s ready.
1/2 tablespoon mustard seeds
1/2 tablespoon black peppercorns
1/2 tablespoon fennel seeds
1 teaspoon cumin seeds
3-4 strands of saffron
1 small dried chilli
1 teaspoon Himalayan salt
4 organic lemons
300 ml mustard seed oil
Lightly dry roast the spices in a pan until fragrant and popping, then add the salt and saffron and roughly crush in a mortar and pestle.
Cut the lemons in quarters and remove the pips. Put in a bowl and stir the spices through to coat the lemon quarters. Put the quarters into sterilised jars, stacking the fruit as you would for preserved lemons.
Gently heat the mustard oil in a pan until it is hot, but not smoking. Add the small chilli into the jar and pour the hot oil over the lemons. Make the jar airtight and leave for at least a week until the lemon skins have softened, again in the same way preserved lemons do.