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Lemon pickle


  • Wipe the lemons well with a towel to clean. Then cut into small wedges.
  • Combine all the ingredients, using a dry wooden spoon, in a large bowl. Then transfer to a dry jar. Seal well and set aside for 3-4 weeks, shaking the jar every 2-3 days.
  • nb. Water is the enemy of any pickle.
  • Davinder Bedi - Bedi's Restaurant, South Melbourne


  • 1 kg lemons
  • 500 gm ginger, finely sliced
  • 20 small green chillies
  • 200 gm salt
  • 1 tspn ajwain seeds
  • 1 tspn garam masala

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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