Stewed Lemon and Chili Pickle (No. 4)
This traditional Parsi-Gujarati pickle features whole lemons stuffed with aromatic saffron and salt, then stewed gently with fresh green chilies to create a tender, tangy condiment. Unlike sun-cured pickles, this method uses a slow simmer to soften the citrus rinds immediately, infusing them with the heat of the chilies and the floral notes of saffron. After a short maturation period of six days, the pickle develops a rich, complex flavor profile that pairs perfectly with rice dishes and Indian breads.
Ingredients
- 30 whole Large lemons (Choose fresh, unblemished lemons.)
- 1 pound Green chilies (Originally '1 sher'. Use fresh green chilies, stems removed.)
- 1 gram Saffron strands (Originally '2.5 val' (approx 0.9g). Use high-quality saffron.)
- 3 teaspoons Salt (Heaping teaspoons. Adjust slightly to taste if needed.)
- 2 cups Water (Originally '2 pasher'. Estimated based on historical liquid measures.)
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Instructions
- 1Crush or grind the saffron strands into a fine powder. Mix the crushed saffron thoroughly with the salt.
- 2Wash the lemons thoroughly and wipe them completely dry with a cloth. Cut each lemon lengthwise into four slits, keeping the base attached so the lemon remains whole but opens up like a flower.
- 3Stuff the saffron-salt mixture into the slits of the lemons. Place the stuffed lemons into a non-reactive pot (stainless steel or enamel; originally tinned copper). Add the green chilies and pour in the water.
- 4Cover the pot and place it over low heat. Simmer gently until the lemon rinds become soft and tender. Remove from heat once cooked.
- 5Allow the pickle to cool completely. Once cold, transfer everything into a clean glass jar or ceramic crock. Cover the jar tightly with a lid and tie a cloth over the top.
- 6Let the jar sit undisturbed for 6 days to allow the flavors to meld. After 6 days, the pickle is ready to serve.
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