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Preserved lemons, peppercorns with ginger and garlic
Serves 6 Sauces and accompaniments
Ingredients
- 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 thai-food-online.co.uk
- 1tsp ground turmeric
- 3tsp chilli powder (optional)
- 200g sea salt flakes
- 2tsp soft brown sugar
Method
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.
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Recipes and photographs taken from Indian Made Easy by Amanda Uppal, photography by Lisa Linder. (Murdoch Books, £14.99).
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