Our inaugural Pip Magazine Kitchen Garden Calendar for 2017 is out now, packed with beautiful photos of seasonal produce and recipes to match from some of our favourite gardeners, growers and cooks including Stephanie Alexander, Milkwood Permaculture, Grown and Gathered, the Formidable Vegetable Sound System, Goodlife Permaculture, Kunara Organic Marketplace, My Darling Lemon Thyme, and many more it’s an inspiring visual feast! We’re so excited about it we’re sharing a sneak peek, the Pip Team’s yummy recipe for a spicy Indian lemon pickle, featured in the calendar…
Spicy Indian Lemon Pickle
4–5 medium lemons (thin skinned meyer variety work best)
4 fresh or dried chillies, finely chopped (add more if you’re adventurous!)
3 cloves of garlic, minced
1 cup Murray River salt flakes
1 tbsp. fine chilli powder
½ tsp. turmeric
2 tsp. fenugreek seeds
1 tsp. mustard seeds
1 tsp. cumin seeds
½ tsp. asafoetida (optional)
4–5 curry leaves
1 tbsp. rice bran oil
1 . Wash and dry lemons. Cut the lemons into small 2-3cm wedges.
2 . In a clean sterilised jar layer lemons and salt evenly. Close the lid and leave jar on a sunny windowsill for three weeks, shaking daily to ensure all lemons are evenly cured with the salt.
3. In a small pan, dry roast fenugreek seeds until they just begin to colour. Cool and grind in a mortar and pestle.
4. In the same pan heat rice bran oil, add cumin seeds and mustard seeds and cook stirring over a high heat until mustard seeds start popping. Add garlic cook a further minute over high heat.
5. Lower the heat and add chillies, curry leaves, cured lemon pieces and their juice and cook for a further 2 minutes.
6. Add red chilli powder, fenugreek and turmeric and stir through until each lemon wedge is coated. Add asofeitada (if using) and mix well. Turn off the heat.
7. Cool to room temperature. Pack pickles into sterilised jars and cover with lids. This pickle can be stored for 3 months at room temperature or up to 6 months in a fridge.