Makes one large jar (about 1.5L/1 pint). You can use regular lemons, although I used Meyer lemons and it turned out pretty amazing!
- ½ red chile, chopped
- 3 tbsp freshly squeezed lemon juice
- 3 small-medium unwaxed lemons, halved lengthwise and sliced widthwise as thinly as possible
- 3 tbsp / 35g superfine sugar
- 1 ½ tsp coarse sea salt
- 1 clove garlic, crushed
- 1 tsp sweet paprika
- ¼ tsp ground cumin
- ½ tsp ground turmeric
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Use a mortar and pestle to smash together the chile with 1 teaspoon of the lemon juice; you want to get a rough-looking paste. Transfer this to a large bowl along with all the other ingredients. Use your hands to mix everything together well so that all the flavours get massaged into the lemons. Leave in a covered bowl, overnight, then transfer to a sterilized sealed jar the next day. The lemon will keep in the fridge for up to 2 weeks.