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We always use fresh lemon juice for our dishes and have the lemon rinds (peels) leftovers. Ron, thought of making some use of if them instead of putting them away for composting. A good collection of the rinds were converted into this delicious and healthy pickle (he says a small spoon helps fight his acid reflux big time.). For Ron, it’s a win-win and I must admit that it is indeed for all of us. We hope you will enjoy this spoon licking recipe paired with parathas, pita, rotis and even steamed rice.
The next time you make fresh lemonade you can save the rinds in the fridge for this recipe!
Ingredients
- 50 gms raw mango
- 550 gms lemon rind (lemon peel)
- 125 gms ginger
- 1/4 cup lemon juice
- 200 gms brown sugar
- 1 tsp mustard seeds
- 1 1/2 tsp cumin seeds
- 1 tsp kalongi seeds/nigella seeds
- 1 1/2 tsp fennel seeds
- 1 tsp peppercorns
- 1 tsp carom seeds
- 4 tsp Himalayan salt
- 1 tsp turmeric
- 3 tsp kashmiri chilly powder
- 1 tsp red chilly powder
- 2 cups water
- 1 tsp black salt
- 2 -3 tsp sea salt
- 80 gms jaggery
- 1/2 cup sesame oil
Instructions
- Cut lemon rind (peel) into thin slices
- Grate the ginger
- Grate the mango
- Dry roast items 6-11 on low flame for 1-2 mins, remove from flame and add items 12-15, mix and keep aside to cool. Once cooled grind to a fine powder.
- In a blender, add lemon rind, ginger, mango, lemon juice and pulse it for 30 seconds
- In a pan, add the blended mixture, water, dry roasted spices, black salt, sea salt, brown sugar, jaggery and bring to a boil stirring on medium to low flame for 5 mins (ensure that it doesn't stick to the bottom).
- Adjust sea salt according to your taste
- Remove from flame and cool
- Heat sesame oil until it starts to smoke, remove from flame, cool and add to the pickle
- Store in the glass bottle and keep in the fridge to mature for 3 days
Did You Make This Recipe?
Share your creation and tag us on Instagram at @TastySpicyDelish.