Fijian Lemon Pickle
About Fijian Lemon Pickle
Originating from the beautiful islands of Fiji, Fijian Lemon Pickle is a tangy and flavor-packed accompaniment perfect for adding a burst of zest to any meal. Traditionally, each Fijian household has its own unique version, pass down through generations, showcasing the islands' rich cultural tapestry and affinity for bold flavors. This pickle famously combines the tropical goodness of lemons with an intriguing mix of spices to create a sensory delight that beautifully complements Fijian cuisine.
While deeply rooted in Fijian culture, the origins of the lemon pickle span back through centuries of trade and cultural exchanges that brought Indian culinary influences to the islands. Thus, creating a fusion that both delights the palate and transcends traditional culinary boundaries.
Ingredients
- Lemons - 5 large, preferably organic
- Salt - 2 tablespoons
- Turmeric - 1 teaspoon
- Mustard seeds - 1 teaspoon
- Fenugreek seeds - 1 teaspoon
- Cumin seeds - 1 teaspoon
- Chili powder - 1 tablespoon
- Asafoetida - 1/4 teaspoon
- Olive oil or vegetable oil - 1 cup
- White vinegar - 1/2 cup
- Sugar - 2 tablespoons
Preparation
Begin by thoroughly washing the lemons and drying them completely. Cut each lemon into quarters, removing any visible seeds.
In a large mixing bowl, combine the lemons with salt and turmeric. Mix well to ensure each lemon is coated evenly. Cover the bowl and leave it at room temperature for 24 hours, stirring occasionally to help the flavors meld.
Cooking Process
Heat a pan over medium flame and warm the oil. Add the mustard seeds. Once they start to splutter, add fenugreek seeds, cumin seeds, and the asafoetida.
Reduce the heat and add the prepared lemon mixture, stirring gently. Add chili powder and sugar. Stir the mixture carefully, ensuring even distribution.
Add vinegar, stir well, and let it simmer until the liquid thickens and the lemons become tender. This should take about 30-45 minutes. Monitor by using a cooking timer to ensure perfect texture.
Remove from heat and let the pickle cool before transferring it into sterilized jars for storage. The pickle's flavors will intensify over time, so it's advisable to let it sit for a day or two before consuming.
How to Enjoy Fijian Lemon Pickle
Fijian Lemon Pickle is incredibly versatile and can be enjoyed in a myriad of ways. Serve it alongside rice, curries, or grilled meats for a vibrant hit of flavor. It's also perfect as an accompaniment to a simple meal of bread and butter or to invigorate a sandwich with a burst of citrusy spiciness.
For a true island experience, pair this pickle with traditional Fijian dishes like Kokoda, a raw fish salad, or accompanied with Lovo, a Fijian feast cooked in an underground oven. The flavors not only enhance the dish but also provide a refreshing contrast that cleanses the palate with each bite.