Nanaji’s Sun-Cooked Lemon Pickle Indian Recipe
This recipe originated with my dear friend and mentor, General A.A. Rudra, known as Nanaji (“Respected Grandfather”) to an extended circle of family and friends. Nanaji shared with me his vast personal experience of the Indian Independence movement and the legendary work of Mahatma Ghandi. He also shared this unique traditional recipe, published here to honor his memory.
Ingredients
| 6 | lemons, divided | |
| 2 | tablespoons | salt |
| 4 | teaspoons | red chili flakes |
| 1 | teaspoon | freshly ground black pepper |
If you prefer a more liquid pickle, add the juice of 4 lemons and 1/2 teaspoon of salt. Let sit for several hoursand then adjust the chili if required. |
Directions
- Cut four of the lemons into quarters and place them in a spacious container.Note: You can also cut the lemons pieces with compromizing the pickle.
- Juice the remaining two lemons and pour the juice into the bowl.
- Sprinkle in with the salt, chili flakes and black pepper. Mix well.
- Cover with a lid or plastic wrap and set in the sun for three to four days. The lemons will wilt and darken.Note: Feel free to bring the pickle indoors overnight if raccoons are a concern. If the sun isn’t shining, heat the oven to 200 degrees and place the lemon pickle on the stove top. The warmth will cook the lemons.
- Store the pickle in a jar at store at room temperature. Do not refrigerate.
- Use the lemon pickle as a condiment with Indian food or rice—or eat it separately.
Preparation Time:
Several minutes plus 3–4 days curing.
