Ingredients for Lemon Pickle Jamie Oliver's
- 1 teaspoon mustard seeds
- Olive Oil
- Curry Leaf
- Urad Dal
- Chili Powder
- Wine Vinegar
- 2 large lemons
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How to Make Lemon Pickle Jamie Oliver's
- Wash and deseed 2 large lemons. Cut into bite-sized pieces (about 1/2 inch), leaving the skin on.
- Heat 2 tablespoons of vegetable oil in a small pan over medium heat. Add 1 teaspoon of mustard seeds and fry until they start to pop (about 1 minute).
- Add 1 tablespoon of dried curry leaves and 1/4 cup of yellow mung dal (or urad dal). Stir-fry for 2-3 minutes until fragrant.
- Reduce heat to low and cook, stirring occasionally, until the dal is lightly browned (about 5-7 minutes).
- Add 1/2 cup of white vinegar. Cook for another 2 minutes.
- Add the lemon pieces. Cook for 2-3 minutes, stirring gently, until slightly softened. Remove from heat and let cool completely.
- Once cool, transfer the pickle to an airtight container. Refrigerate for at least 24 hours to allow the flavors to meld. Store in the refrigerator for up to a week.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
1g
Fat
10g
Carbs
4g
