Title: Lemon Atjar
Categories: African Condiment
Yield: 1 Servings

1	kg	Lemons
75	ml	Coarse sea salt
500	ml	White wine vinegar
250	ml	Oil
2		Chiles seeded and chopped
10	ml	Mustard seeds
10	ml	Cumin seeds
10	ml	Whole coriander
50	ml	Sugar

Scrub the lemons with a nail brush and cut into quarters.Remove all the pips. Place in a container andsprinkle with salt.Pour over the vinegar.Cover and leave for 36 hours. Pour off all the liquid that has accumulated.Mix the atjar pickle combining the oil,chiles,spices and sugar,and pour over the lemons.Pack into a jar and cover. Refrigerate.

Both of the following recipes are from a book called A Table at the Cape by Helmine Myburgh and are fairly typical. From: Brian_cox@spire.Hds.Co.Uk Date: 04 Mar 97 Chile-Heads List Ä

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