John Myers
Ingredients for 1 servings:
- 5 organic lemons approx. 630 g
- 280 g muscovado sugar
- 155 ml apple cider vinegar
- 70 g sultanas
- 20 g ginger, fresh, peeled
- 25 g ginger, candied
- 20 g orange peel, candied
- 40 g salt
- 25 g mustard seeds
- 225 g onion(s)
- 30 g garlic
- ¼ tsp chili powder, if you like it hotter
- ½ tsp cumin powder
- 1 tsp, heaped coriander powder
- ½ tsp turmeric powder
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
Wash the lemons thoroughly and trim off both ends. Slice the lemons and then cut them into cubes of about 1-1.5 cm. Place them in a saucepan. Peel the onions and garlic and chop them into small cubes. Peel the ginger and dice it very finely. Cut the candied orange peel and candied ginger into pieces of about 1 cm. Add all of the listed ingredients to the lemons in the saucepan and let it steep for 12 hours, preferably overnight. The next day, bring to a boil and simmer over medium heat for about 30 minutes, then reduce by about 1/3. While still boiling hot, pour into twist-off jars.
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