Lemon pickle

Name: Lemon pickle
Cook time: 20 min
Total time: 20 min
Cuisine: Indian
Ingredients: 2 lemons; 1 small fresh red chilli; 2 tablespoons olive oil; 1 tablespoon yellow mustard seeds; 1 teaspoon cumin seeds; 1 small handful of curry leaves; 3 tablespoons caster sugar

Dairy-free Gluten-free Vegan Vegetarian

20 mins plus cooling

Not Too Tricky

makes 1 jar

nutrition per serving

Calories

Fat

Saturates

Sugars

Salt

Protein

Carbs

Fibre

of an adult’s reference intake

Recipe From

Jamie Magazine

By Jamie Oliver

Ingredients

2 lemons

1 small fresh red chilli

2 tablespoons olive oil

1 tablespoon yellow mustard seeds

1 teaspoon cumin seeds

1 small handful of curry leaves

3 tablespoons caster sugar

Method

Wash and finely chop the lemons, discarding the pips, then deseed and finely slice the chilli.
Heat the oil in a small pan over a low heat and add the mustard and cumin seeds. When they start to pop, throw in the curry leaves. Fry for a minute or so, until they’re nice and crisp.
Add the lemons, sugar, chilli and a pinch of sea salt. Turn up to a medium heat and cook for around 10 minutes, or until thick, sticky and the lemons have softened.
Leave to cool, then store in a sterilised jar in the fridge, where it will keep for up to a week. Delicious served with poppadoms, plain yoghurt and a red onion and tomato salad.