Mum's Citrus Achard
A community recipe by VanouNot tested or verified by Nigella.com
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Finely slice your lemons, onions and ginger Smash your bird chilli peppers. Heat up a pan and add some vegetable oil in it. Once the pan is hot, throw your lemons, onions, ginger, bird chilli peppers into the pan. Stir well, let them sweat on a medium heat until the onions are clear and your lemons are soft. Be careful not to burn them. Put the content of the pan into a jar and cover to the top with vegetable oil to preserve your citrus achards. Eat your citrus achards with rice along with an Asian or Creole dish. It is also great in sandwiches, use them instead of pickles. You can keep them for months when it's not open. Eat within two weeks once opened. Keep in a cool place or in the fridge.
Introduction
Another of my mum's Creole recipes. Spicy acidulous citrus, great to brighten up your sandwiches.
Ingredients
Serves: 6
- 4 lemons
- 4 onions
- fresh ginger (a piece as big as a walnut)
- 3 bird's eye chillies
- vegetable oil
Method
Mum's Citrus Achard is a community recipe submitted by Vanou and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
You can reuse your jam jars or buy some in a specialized shop. Use your oven or boiling water sterilize the jars.
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