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Mum's Citrus Achard

A community recipe by

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Another of my mum's Creole recipes. Spicy acidulous citrus, great to brighten up your sandwiches.


Serves: 6

  • 4 lemons
  • 4 onions
  • fresh ginger (a piece as big as a walnut)
  • 3 bird's eye chillies
  • vegetable oil


Mum's Citrus Achard is a community recipe submitted by Vanou and has not been tested by so we are not able to answer questions regarding this recipe.

  • 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.
  • 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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