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Lemon pickles
Ingredients
- 8 lemons
- 2-3 onions
- 4-5 cloves garlic
- A handfull of parsley
- 2 fresh chilies (preferable green)
- 1 1/2 dl olive oil
- 2 dl water
- 1/2 dl vinegar or lemon juice
- 1 tbsp salt
- 2 tbsp mustard seeds (light or dark or a mix)
- 1 tbsp coriander powder
- 1 tsp dried chili flakes
- 2 dl plain yoghurt
Directions
- Boil the lemons gently in water in 10 minutes.
- Take them up and let cool
- In the meantime chop onions, garlic, parsley and fresh chilies.
- Now cut each lemon in 8 boats and remove the inner stems and seeds,
- Cut the boats in smaller pieces.
- Heat the oil in a suitable pot.
- Have all ingredients ready and a lid to the pot.
- Throw in the mustard seeds and put the lid on the pot immediately.
- Few seconds later the mustard seeds wil start popping.
- Throw in the chopped onions and toss it around.
- Add the spices, chopped parsley, sliced garlic, choped fresh chilies.
- Now add the lemon pieces, water, vinegar and salt.
- Cook gently for another 5-10 minutes.
- Take the pot off the heat and stir in the plain yoghurt.
- Pour on scolded glasses and let cool on the kitchen table.
- Store in the fridge. Can keep for a long time.
- Let it mature som days in the fridge to get a rounded taste before use.
- Excellent together with vegetable dishes.
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