Jamie Oliver

Radish and coriander pickle

With chilli, ginger and tangy lime

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Radish and coriander pickle

Serves 4
Cooks In10 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    211
    11%
  • Fat
    22.7g
    32%
  • Saturates
    3.2g
    16%
  • Protein
    0.4g
    1%
  • Carbs
    0.9g
    0%
  • Sugar
    0.8g
    1%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    211
    11%
  • Fat
    22.7g
    32%
  • Saturates
    3.2g
    16%
  • Protein
    0.4g
    1%
  • Carbs
    0.9g
    0%
  • Sugar
    0.8g
    1%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 2 handfuls mixed radishes
  • 1 teaspoon cumin seeds
  • 1 small dried chilli
  • ½ thumb-sized piece ginger , grated
  • 1-2 limes , juice of
  • 6 tablespoons olive oil
  • 1 handful coriander leaves
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Method

This crunchy radish pickle makes a lovely, fresh friend for your favourite curry

Finely slice the large radishes – a speed peeler is ideal for this. For the smaller radishes, you can just top and tail them and then slice into quarters.

To make your dressing, lightly toast your cumin and then bash up in a pestle and mortar with the small dried chilli and your grated ginger. Add in the lime juice and oil, season with salt and pepper, and then give it all a good stir. Put your radishes into a bowl with the coriander leaves, and lightly toss together with the dressing (you can make this up to 2 hours in advance).

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