Lemon Pickle
by Kate Wood
from Raw Living, published by Grub Street 2007
Time needed: 5 mins
Equipment needed: Blender
Serves four
Carley's are an organic producer based in Cornwall, who make superior quality gourmet foods. They do a selection of raw nut
butters that are very popular (pecan, rainforest, and mixed seed); they also make these fabulous preserved raw lemons. They go great in salads, but I love to eat them in this addictive chutney.
- 1 red chilli
- 4 fresh dates, pitted
- 1 cm root ginger
- 1 clove garlic
- 2 tbsp olive oil
- 1 cup preserved lemons
Remove and discard the stem and seeds of the chilli. Put everything bar the lemons in the blender, and blend to a puree,
being careful to make sure there are no bits of chilli or garlic left.
If you're using a Vitamix, you can put the lemons in, and blend them on a slow setting (a 3 or a 4) to make sure they stay
chunky. If not, you can process them in the food processor, or chop them by hand, and then stir them back in. You want them
in chunks roughly the size of hazelnuts. Store in the fridge, it keeps well. It goes great with burgers, as a dip for crisps,
or as a piquant salad dressing.
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