Recipe for making your own Indian inspired Meyer lemon pickle using Meyer lemon, sea salt, gochuparu pepper, pasilla pepper, cayenne pepper, nigella seeds, fenugreek, canola oil, black mustard seeds and asafetida.
With an abundance of rhubarb harvested, it was time to start canning this season. Making chutney is something I have not tried before and now I wonder why I waited so long? Tart, sweet, and spicy--it is so delicious.
This chutney works with nearly everything. We’ve been smearing it on crackers with soft and hard cheeses, topping salads and wafer thin pizza bases with it, and adding a little extra flavour to steamed greens.