These should be stored in a cool, dark place. You are going to want to store them in a jar above the stove for easy access, but don't! The oil will go rancid if its exposed to too much light and heat.
Course Ingredient
Cuisine Middle Eastern
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Ingredients
Fresh lemons If you are buying lemons, make sure you get unwaxed lemons, so go for lemons from a farmers market or vegetable shop, or, if you are stuck buying from woolies, the scrum the lemons with soap and water before using.
Salt
1-2Sticks cinnamon
1tbspPeppercorns
12-15 curry leaves
oil
Instructions
Reserve some lemons for juicing later.Slice the lemons from the sharp point downwards, not all the way through, to make a "flower" with 6 lobes. Rub 2 tsp salt inside each lemon, squeeze closed, and pack them as tightly as you can inside a big jar. Add all your spices to the jar throughout the process. Once you've squeezed as many lemons as you can in the jar, put a weight on top to compress the lemons (such as a clean stone).Leave for 2 days.
After 2 days, top up with fresh lemon juice until the lemons are completely covered, remove the stone and cover with a layer of oil. Leave in a cool, dark place. They will be ready to eat in a month, and keep indefinitely.