Nothing says Aden like ‘Ushar [lemon pickles smothered in chilly sauce] ! It’s a condiment that we enjoy especially with Zurbiyaan or any rice with sauce for lunch. I will be updating this post since I am putting it together as I make’Ushar–it’s sitting on my balcony in the hot sun as we speak. So, keep on checking and sharing your experiences making this beautiful condiment. I take advantage of the summer months to make this, but you can make it during winter as well. If you are going to make it in winter, keep the jar indoors in a warm place next to a heater. It will take longer but is still possible. But again the perfect time is summer. This makes a small jar.
You will need for a start :
1) 7 limes [preferably small]
2) 1 tablespoon and a 1/2 of salt
3) 1 tsp of ground turmeric
4) small jar
Wash the limes and let dry completely. Halve or quarter. Then sprinkle the salt all over them, then the turmeric. Make sure they are covered with this mixture–use your hands but make sure they are clean and dry or else it will rot. Then stuff in the jar and put the lid on tight and place in the sun. I put mine out in the balcony. After about a month or so, add some ground chilly paste . Just make sure it is not runny. Make it nice and thick. Add it to the ingredients and leave out for a week or so and then serve as a condiment with all your rice , meat, chicken and fish dishes.