Jamie drizzling honey on top of a fig tart

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Lemon Pickle

Lemon pickle

Lemon Pickle

20 mins plus cooling
Not Too Tricky

makes 1 jar

nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

0

Salt

g

Protein

g

Carbs

0

Fibre

of an adult’s reference intake


Recipe From

Jamie Magazine

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

  1. Wash and finely chop the lemons, discarding the pips, then deseed and finely slice the chilli.
  2. 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.
  3. 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.
  4. 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.

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