I've been making this for so long I can't remember where I got it from. I think the author was Michael Pandya, but I'm not sure. It is not hot at all - it uses sweet red bell peppers rather than chilli peppers! Serve it in small quantities (about 2 tbsp per person) as a crisp contrast to tender vegetables and creamy dhals.
Serves 6
1. Cut the red pepper in half; deseed and remove all white membrane. Slice as thinly as possible, then cut the longer slices in half. Keep in mind always the way this will look when you serve it. Make it possible to pick them up in a tablespoon.
2. Put the pepper slices in a non-metal bowl (if you use a metal one the lemon juice will react with it and the pickle will have a metallic taste).
3. Cut the top end off the onion then shave off very thin slices. Separate the rings and mix them in with the pepper slices - use your own judgement as to how much onion you want. I usually use 1/8 small onion to a medium red pepper.
4. Add the lemon juice, grind over black pepper to taste and mix in the cumin seed. Cover the bowl and leave for at least an hour, NOT in the fridge but even possibly in the sun, stirring once or twice.
Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added some time in 1997
- comments and questions to
Kake L Pugh (kake@earth.li).