Preserved lemons, peppercorns with ginger and garlic recipes

Category: Sauces and accompaniments

Preserved lemons, peppercorns with ginger and garlic


  • 6-7 unwaxed lemons, each cut into 6 wedges
  • 8-10 garlic cloves
  • 60g ginger, peeled and cut into long slithers
  • 30g whole stem-fresh peppercorns, available to buy at Asian supermarkets or online at
  • 1tsp ground turmeric
  • 3tsp chilli powder (optional)
  • 200g sea salt flakes
  • 2tsp soft brown sugar



Place the lemons, garlic, ginger and peppercorns in a large bowl and cover with the turmeric, chilli powder (if using) salt and sugar.

Using your hands, rub in the spices, making sure everything is coated. Transfer the mixture to a sterilised jar with a tight-fitting lid.

Place the jar in direct sunlight for 6-8 days, making sure to shake vigorously every other day. Refrigerate for 4-6 weeks.

Recipe credit: Recipes and photographs taken from Indian Made Easy by Amanda Uppal, photography by Lisa Linder (Murdoch Books, £14.99).

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