Delicious sweet, tangy and spicy flavors harmonized together to make this extremely easy lemon pickle irresistible. Among Indian South Africans, pickles are an absolute treat on the side of a meal. Actually as I think back to school days - a pickle sandwich for lunch would be positively welcomed. The flavor is not excessively salty like some I have tasted here in the USA, so I think there is a slight difference in philosophy around the South African pickles.
In South Africa, and I am sure if you go to specific stores in the USA, you can simply buy "Pickle Masala," however my recipe is an oversimplified version that does a great job without it. It is made on the stove and does not involve soaking the lemons in salt for days before moving on to next steps. I have had great "pickle makers" from South Africa taste it and give it their stamp of approval. I knew they weren't just being nice since they continuously dished more into their plate.
Another difference is I do not use excessive amounts of oil. It's not necessary for this version. Lemons can be bought in bulk or you can grow them on your own if you live in a citrus friendly climate. I used about 12 lemons and diced them into bite size cubes ~3/4" in size.
Place the lemons, salt, and vinegar in a deep pot and cook for a few minutes just to soften the skin slightly and let the juices release. Turn on the vent, open a window and be cautious of the vapors. Add the red chili flakes, chili powder, sugar and water and mix. Bring to a boil and cook gently for a few minutes - Do not overcook or all the flesh will fall off the lemon. Switch off the stove and allow to cool. The sauce will thicken as it cools and in days to come. If you are impatient like me you can go ahead and taste the sauce part. The rind of the lemon will take a few days to soften completely but there is no reason you can't start eating a few pieces with your meal during the wait period if you really really want to. I like to lightly drizzle the sauce over many dishes so I am glad that this produces slightly extra amounts of sauce.
The salt, sugar, oil and general acidity of the pickle also work as preservatives allowing you to store the pickle in a sealed jar in the fridge for a few months.
Serve small amounts as a side to ANY dish really, but my favorites are on the side of yellow potato curry and roti, or dhal and rice. Click links to view other recipes.
Tips to avoid bitterness:
Choose juicy, thin skinned lemons. The white part/pith can cause bitterness.
Remove seeds before making the pickle.
If the pickle does come out slightly bitter (will be based on the lemons), then store it in airtight jar in fridge, mixing occasionally and the bitterness will go away as the pickle matures over time.
Cheat Method Lemon Pickle Recipe - No Fancy Ingredients
Yield ~ 3 large jars full
Prep Time ~ 10 - 15 min
Cook Time ~ 10 - 20 min
Ingredients
12 large lemons
1-2 Tbsp salt (or to taste)
1/4 cup white vinegar
2 Tbsp chili powder
2 Tbsp chili flakes (like the kind you put on pizza)
2 cup sugar (adjust to taste preference if desired)
3/4 cup water
Method
Wash lemons thoroughly and cut into bite size cubes (I did about 3/4 inch cubes). Remove seeds to avoid bitterness.
Place cut lemons, salt and vinegar in pot and place on medium heat. Cook for about 5-10 min stirring every minute or so.
Add chili powder, chili flakes, sugar and water and continue to cook for about 5-10 min. Be careful not to over cook but you want the flavors to blend together.
Switch off stove, cool completely and empty into jars. Store in fridge - the sauce will thicken and lemon rind will soften in a few days but feel free to start tasting right away.
Serve small amounts on the side of any main dish. My favorite is when it is served with yellow potato curry and roti or dhal and rice.
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