Lemon and green chili pickle

Pickles are an essential part of tables all over the world, and I love them all. From spicy Korean kimchi to subtle Japanese burdock root to Persian purple turnips, to German sauerkraut to American dilly cucumbers, their flavour and scope are unlimited. Pickling is one of the oldest methods of preserving food, and today it has evolved into an art form. Āchār in Persian is defined as ‘powdered or salted meats, pickles, or fruits, preserved in salt, vinegar, honey, or syrup.’ More on the history of pickling here.

Pickles or achar, as they are fondly referred to, in India, are probably the most complex and elaborate. Some scholars argue that pickling originated in India, with a recorded history spanning over 4,000 years. Today, almost everything you can think of is pickled, meats, vegetables, fruit, and everything else, but the most favoured and consumed is the mighty mango pickle. These pickles range from simple brined vegetables to sweet pickles to fiery pickles with loads of spices and chillies. Every meal is graced by a lovely pickle that complements the flavours and dishes served by the host. My larder boasts about 10 open bottles at any given time, allowing me to pair the pickle perfectly with the food.

This simple-to-make pickle is excellent. The soft, brined lime adds a tartness that is closely followed by the spice from the green chillies and the pop of pepper. This pickle is beautifully tart, followed by the kick of heat, making it perfect for those bland dishes that need help. I love pairing it with dals, pan-sautéed vegetables, and light curries.

This cookbook specialises in the cuisine of Syrian Christians in Kerala. This community traces its ancestry back to the supposed arrival of St. Thomas the Apostle to Kerala in the 1st century. The cuisine has a distinct Anglo-Indian influence from the Portuguese influence and cooking techniques. It is very meat-heavy, with duck, beef and mutton taking centre stage. The cuisine is rich and bursting with flavours, loaded with heavy spices. This book is packed with traditional recipes that define this cuisine. This cookbook is for those who want to experience this fabulous cuisine at home.

For more recipes from this cookbook, click here.

Ingredients:

12 lemons

1/4 cup salt

6-8 green chillies, sliced in half longitudinally

8 cloves garlic, sliced

1 tablespoon ginger paste

12 curry leaves

1/2 teaspoon turmeric

1/2 cup dried green peppercorns

1/4 cup lemon juice

Wash the lemons and dry thoroughly. Cut the lemons in half horizontally and then each half into four wedges. Toss the salt in a container, preferably a glass with a tight-fitting lid. Allow the lemons to pickle for 10 days. During this period, toss the lemons about twice a day.

After the week, heat the oil in the pot and add the green chillies, garlic and ginger and fry for 2 minutes. Add the turmeric and stir in, followed almost immediately with the green peppercorns. Coat the peppercorns with the oil and cook for 30 seconds. Add the salted limes and mix well. Cook for 30 seconds.

Cool slightly and transfer to sterilised bottles. Store in the fridge for 2 weeks for the flavours to come together before eating.