Easy lemon atchar

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By Food24 November 03 2009
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Ingredients (11)

1.00 kg lemons
75.00 ml salt
750.00 ml vinegar — white garpe
150.00 ml oil
25.00 ml chillies — powder
5.00 ml coriander — seeds, crushed
3.00 ml coriander — ground
5.00 ml cumin — seeds, crushed or ground
100.00 ml masala
70.00 ml white sugar
5.00 ml mustard — powder
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Method:

Wash the lemons and pat dry. Cut each lemon into 8 segments. Dissolve the salt in the vinegar and soak the lemons in the mixture for 24 hours. Stir occasionally to ensure the lemons are well soaked in the mixture. Pour off the liquid and place the lemons in sterilised jars. Heat the oil, add the remaining ingredients and pour over the lemons. Cool before sealing with sterilised lids, (Cover with extra heated oil if necessary.) Leave for at least 24 hours before using.
Makes 1,5 litres pickles.



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