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Lebur achar
Makes 1 x 500ml JAR ; start recipe 7-9 days before serving Sauces and accompaniments
Ingredients
- 3 lemons
- 9 green chillies, stems removed, chopped into thirds
- 3tbsp sea salt
- 1/2tsp ground turmeric
- 1/2tsp ground coriander
- 1/2tsp ground cumin
- 1tsp chilli powder
- 100ml mustard oil or vegetable oil mixed with 1tbsp English mustard
- 1tsp panch phoron (Bengali five-spice)
- 4 garlic cloves, sliced
- 3tbsp white vinegar
Method
Rinse the lemons, pat dry and cut each into 8 wedges. Remove the seeds, cut each wedge in half and transfer to a sterilised 500ml jar. Add the chillies and salt to the jar, then put the lid on tightly and shake a few times to evenly distribute the salt. Leave somewhere in direct sunlight for 3-4 days, giving the jar a firm shake each day.
Tip the contents of the jar, including all the juices, into a mixing bowl and set the jar aside. Stir the ground spices into the bowl and set aside.
Heat the oil in a frying pan over a medium heat for 1-2 minutes until hot, then add the panch phoron and garlic. Fry for 2 minutes until the garlic is light golden, add the lemon mixture and stir to combine, then add the vinegar. Reduce the heat to very low and simmer for 8-10 minutes. Allow to cool to room temperature and transfer back to the jar. Push the mixture down so it is covered in the oil and leave for 4–5 days in a sunny spot, stirring with a dry metal spoon every day. Keep in the fridge for up to 2 months after opening.
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