Ingredients
Scale
- 2 lbs. fresh lemons
- 1 large onion
- 2 T salt
- 1 t grated fresh ginger
- 1 t grated fresh garlic
- 1 t mild curry powder
- 4 red jalapeño chili peppers
- 6 crushed pequin peppers (optional)
- ⅔ C white vinegar
- ⅔ C fresh orange juice
Instructions
- Wash and dry all lemons. Using a very sharp knife, carefully remove the zest from the lemon taking as little of the bitter pith as possible. Cut the zest into very fine strips and set aside in a large bowl.
- Seed the lemons, remove the flesh from the pith and cut flesh into chunks, making sure that any juice run-off is reserved in the bowl with the lemon zest.
- Quarter the onion, cut it into thin slices and add it to the bowl. Add salt to the onion and lemon and let macerate for 24 hours, stirring occasionally.
- Grate the garlic, ginger and jalapeño chili peppers and add to the bowl. For a spicier achard, crush and add pequin peppers.
- Pour in vinegar and orange juice. Stir well. Spoon mixture into jars, pouring liquid in to fill. Achard may be eaten immediately but flavors will develop over time – I prefer after 2-4 weeks.
- Use as a condiment with many Malagasy dishes, particularly those using seafood, poultry or vegetables.
- Category: Recipes
Nutrition
- Calories: 113.64 kcal
- Sugar: 11.35 g
- Sodium: 839.49 mg
- Fat: 0.93 g
- Saturated Fat: 0.14 g
- Trans Fat: 0.0 g
- Carbohydrates: 30.46 g
- Fiber: 7.75 g
- Protein: 3.45 g
- Cholesterol: 0.0 mg
