Lemon Pickle by Jamie Oliver from The Naked Chef Makes 1-2 jars

Preparation time Cooking time less than 30 mins less than 10 mins Email this recipe Print friendly version

Ingredients 2 tsp mustard seeds 2 tbsp olive oil 1 small handful curry leaves (optional) 1 tsp urad dhal (small dried split peas), optional 1 tsp chilli powder 4 tbsp wine vinegar 2 lemons, washed, deseeded and chopped Method 1. Fry the mustard seeds in the hot oil. As they begin to pop add the curry leaves and urad dhal. Lower the heat and add the chilli powder, cook until brown, then add the vinegar. Stir in the lemon, remove from the heat and leave to cool. Can be stored in the fridge for a week