I can’t believe it’s Autumn already. The days are getting shorter and the early mornings are getting cooler. Usually in March I start to hate eating cold salads for supper. Instead, I prefer warmer meals and if I make a curry, you can bet I’ll always have pickle on my plate.

In December, my cousin Roshan gave me a basket full of fresh lemons from his tree. I used most of it in my cakes but there were so many I decided to pickle the rest. I wanted to create a sugar-free version, but ended up using a little bit of brown sugar in this recipe. I did however manage to omit using oil, so in some tiny way I’d like to think this recipe is a wee bit healthier than the rest.

Ingredients

8 lemons

vinegar to wash lemons

juice of 2 lemons

3 tbs brown sugar

3 tsp pickle masala/chili powder

3 tsp salt

sterilized glass bottle with an airtight lid

Method

1. To sterilize a glass jar, dip it in boiling water and then dry it in a hot oven. Remember not to put the lid in the oven.

2. Wash the lemons well with a scrubbing brush in vinegar water.

3. Rinse well and pat dry with paper towels.

4. Cut each lemon into 8 pieces.

5. Pour lemon juice into your jar and mix in the sugar.

6. Add lemons, pickle masala/chili powder and salt, next.

7. Seal the jar tightly and give it a good shake.

8. Leave it on the window sill in direct sunlight for 4-6 weeks. Give it a good shake every now and then but don’t open the bottle too often.