Lemon Pickle

Gluten-free | Sugar-free | Dairy-free | Plant-based

Makes 1 x  500g (1.1 lb) jar 

Why it’s delicious

This is a GLORIOUS condiment or side dish packed full of vibrant flavours. Reminiscent of an Indian-style lemon pickle, the spices and flavours of this condiment complement each other incredibly well. 

Helpful hints + tips

This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is a prebiotic, making it a fantastic ingredient for gut health and a healthy alternative to sugar. I use Pure as Inulin Powder, a 100% natural plant-based prebiotic chicory inulin powder to support a healthy digestive system. It also tastes like candy floss! Please check out our online store here to place an order. You can also read more about inulin powder --> here. 

Ingredients

• 500 g (1.1 lb) lemons, ideally thin-skinned, washed really well and patted dry 
• 2 tsp mineral salt
• 2 tbsp coconut oil
• 1 tbsp mustard seeds
• 4 dried or fresh curry leaves
• 2 tbsp finely chopped ginger
• 2 tbsp finely chopped garlic
• 1-2 tsp chilli flakes, optional 
• 60 ml (2 oz) raw, unfiltered apple cider vinegar
• 60 g (2 oz) pure as Pure as Inulin Powder

Method

1. Cut the tops and tails from the lemons and discard them. Then, slice the lemons into quarters. Cut the white pith from the top of each lemon quarter, and if the lemon quarters have seeds, remove the seeds and discard them. 
2. Slice each quarter into small chunks and place them in a bowl. Sprinkle the lemons with salt and let them sit with salt for at least 60 minutes. You can also leave this overnight in the fridge.
3. Heat the coconut oil in a pot set on medium heat and add the mustard seeds. Stir and cook gently until the seeds start to pop, and then add the curry leaves. Cook for a further 20 seconds. 
4. Turn the heat down to medium to low and add ginger, garlic, and chilli if using vinegar and inulin. Stir well and cook for a couple of minutes before adding the chopped lemons and any liquid that may be residing in the bowl. 
5. Turn the heat up to medium, bring the pickle to a gentle boil, and allow the mixture to cook, stirring occasionally, for 10-15 minutes or until thick and syrupy. 
6. Taste the pickle for flavour, adding more salt, ginger, chilli or inulin if you think it’s necessary.
7. Allow it to cool completely in the pot where the pickle will continue to thicken, and then spoon it into a sterilised jar. 
8. Leave the lemon to pickle in the fridge for at least 2 days before using it. If stored correctly, the pickle will last for 2 months in the fridge. 

Serve alongside curries, coconut chapati, gluten-free naan, stews, pot roasts and fish dishes.