Lasary Citron – Reunion Island Lemon Pickle

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Last Updated on September 1, 2019 by Chef Mireille

Lasary Citron

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.

 

Lasary Citron (Pickled Lemon Condiment)
Yield: approximately 2 cups
Ingredients:

  • 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.

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Chef Mireille

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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Usha Rao

    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.

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