Last Updated on September 1, 2019 by Chef Mireille
This pickled lemon condiment is a specialty of Reunion Island, the French island in the Indian Ocean near Madagascar. This condiment is usually served with seafood, poultry and vegetable dishes. You can complement any Reunion Island meal with this condiment. I sauteed some cabbage with just a little garlic and thyme and topped it with a little Lasary Citron to make this Reunion Island Goat Massale dinner.
- 2 1/4 lbs lemons (8 large lemons)
- 12 dried piri piri peppers
- 1 onion, thinly sliced
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, grated
- 1 tablespoon curry powder
- 3/4 cup lemon juice
- 1 cup white wine vinegar
Using a microplane grater, remove only the yellow part of the lemon zest/skin.
Remove the lemon flesh, discarding the white pith, membranes and seeds.
Combine lemon flesh, lemon skin with salt and onions in a large bowl. Leave out for 24 hours, stirring occasionally.
Add all of the other ingredients. Stir to combine. Store in a glass jar in the refrigerattor.
Leave to marinate for 1 month before using. After a month, the vegetables will soften and your condiment will be ready.
LIKE THIS RECIPE? LEAVE A COMMENT..I LIVE FOR THEM!
Wow! You planned this meal a month in advance! Sounds very flavorful!
Wow that is lovely, I like the flavor of onion and garlic in this lemon pickle. Real good one.
Mouthwatering condiment. So this is the one you were telling me that needs to be pickled a month in advance! I am sure it was worth all the wait to eat this condiment.
That is a tangy & spicy condiment.
I had no idea that there was a nation by this name up until this marathon. That must be one tangy condiment.
Just reading the ingredient list has me drooling! Must have tasted great!