Preserved lemons are a popular condiment in Indian and other Mid-East recipes. It is easy to make your own at home. Plan ahead to because they need at least 4 days to steep.
Prep Time: 20 minutes
Ingredients:
- 25 medium-sized ripe nimbu (lemons)
- 1 teaspoon turmeric
- 1/2 cup salt
- 1/2 cup red chili powder
- 1 teaspoon fenugreek seeds
- 20 garlic cloves, peeled
- 15 ripe lemons, juiced
Preparation:
Cut each lemon into four pieces, and mix with salt, turmeric, and lemon juice. Mix well and keep aside in a plastic container. Mix once every day for three days.On fourth day, add chili powder and lightly crushed garlic. Heat the fenugreek seeds, grind into a powder, and add to the above. Mix well. Put a little sauce into your mouth, and if a lot water comes into the mouth, then the salt is enough. Otherwise add a little bit.
If you don't eat a lot of salt, you can always store in the refrigerator.
Yield: about 2 gallons
Recipe Source: A traditional recipe from Amma
Reprinted with permission.
