Lasary Citron (Lemon Condiment) is a traditional Malagasy recipe for a classic condiment of lemon pulp and zest cooked with garlic, onion, ginger and chillies in a lemon juice and white wine vinegar base. The full recipe is presented here and I hope you enjoy this classic Malagasy version of: Lemon Condiment (Lasary Citron).
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Ingredients:
1kg fresh lemons
1 large onion
2 tbsp salt
1 tsp fresh ginger, grated
1 tsp fresh garlic, grated
1 tbsp mild curry powder
3 red chillies, grated
12 dried piri-piri chillies, crushed
180ml white wine vinegar
180ml lemon juice
Method:
Thinly pare the zest of the lemons and set aside in a large bowl. Use a sharp knife to trim off all the bitter pith from the lemons then remove the seeds and white membranes from the pulp (capture any juice in the bowl with the zest).
Cut the pulp into large pieces and place in a bowl. Slice the onion as thinly as you can and add this to the bowl with the lemon pulp. Stir in the salt, cover and set aside to marinate for 24 hours, stirring occasionally. Add enough vinegar to the lemon zest to just cover.
When the time is up, stir in the grated ginger, garlic, curry powder, piri-piri chillies. Shred the lemon zest as finely as you can and add this to the pulp mixture along with the lemon juice, white wine vinegar and the lemon zest marinating liquid.
Spoon the mixture into jars and pour over the liquid to fill. Seal tightly with vinegar-proof lids. Though the condiment can be used immediately, it is better if allowed to mature in a cool, dark, cupboard for at least a month before use.
Traditionally it is used as a condiment for seafood, poultry and vegetable dishes.
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