Mum’s Lemon Pickle

Cut the ends off the lemons, then cut them into small cubes. Remove and discard all the seeds.

Add the sugar and water to a pot over high heat.

Stir until the sugar has completely dissolved.

Reduce the heat to low and simmer for 5 minutes, until slightly thickened.

Add the vinegar and mix well.

Add the chopped lemons and stir to coat them in the syrup.

Cover and cook over medium-high heat for 3 minutes.

Remove the lid and continue cooking for 10 minutes, stirring occasionally. The lemons should be tender but still hold their shape, you don’t want them to become too soft or mushy.

Remove from the heat and allow the lemon mixture to cool completely.

Heat the vegetable oil in a pan over medium-high heat. Add the curry leaves, cinnamon sticks and mustard seeds.

Stir and sauté until the mustard seeds begin to pop.

Add the wet pickle masala and chilli flakes.

Mix well and cook for 2 minutes, allowing the spices to cook in the oil.

Pour the hot pickle mixture into the cooled lemon mixture.

Mix thoroughly until everything is well combined.

Allow the pickle to cool completely before transferring it to a clean, dry jar.

The pickle may seem a little loose when you first bottle it, but it will thicken as it rests. Allow it to sit for at least 24-48 hours for the flavours to develop and the consistency to settle. It will continue to mature and thicken over the following days.

For the best quality, use within a few weeks and refrigerate after opening. If you notice mould, fermentation, an unusual smell or any other signs of spoilage, discard it.

Mum’s lemon pickle is perfect alongside a traditional Indian meal. A little goes a long way because of its sweet, sour and spicy flavour – although, if you’re anything like us, you might find yourself going back to the jar for just one more spoonful.