Homemade lime pickle

Name: Homemade lime pickle
Total time: 15 min
Yield: 320g
Ingredients: 250 g preserved lemons; 2 fresh green chillies; a few springs of fresh coriander; vegetable oil; 1 tablespoon grated ginger; 75 g hot curry paste; 1 tablespoon tomato purée; 2 limes; 8 poppadoms shop-bought

Makes 320g

Cooks In15 minutes

DifficultySuper easy

Fruit, Dairy-free, Vegetarian, Indian

Nutrition per serving

Calories

42

2%
Fat

3.1g

4%
Saturates

0.1g

1%
Protein

1.3g

3%
Carbs

3.4g

1%
Sugars

2.8g

3%
Salt

1.5g

25%
Fibre

0.2g

-

Of an adult's reference intake

Jamie Magazine

By Peter Begg

Tap For Method

Ingredients

250 g preserved lemons
2 fresh green chillies
a few springs of fresh coriander
vegetable oil
1 tablespoon grated ginger
75 g hot curry paste
1 tablespoon tomato purée
2 limes
8 poppadoms , shop-bought

Tap For Method

Jamie Magazine

By Peter Begg

Tap For Ingredients

Method

Drain and cut the preserved lemons in half, removing any seeds. Chop finely and set aside. Finely chop the chillies, and pick and finely chop the coriander.
Heat a saucepan to a medium heat, and add a splash of oil. Add the mustard seeds and when they pop, add the ginger, chilli, curry paste and tomato purée. Stir and fry for a moment before adding the chopped lemon, the zest and juice from the limes and the coriander. Season, cook for a minute, transfer to a bowl and allow to cool before serving with poppadoms and a cold beer.

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