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 black mustard seeds; 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

Jamie Magazine Fruit Indian Snacks Sauces & condiments

Nutrition per serving

Calories 42 2%
Fat 3.1g 4%
Saturates 0.1g 1%
Sugars 2.8g 3%
Salt 1.5g 25%
Protein 1.3g 3%
Carbs 3.4g 1%
Fibre 0.2g -

Of an adult's reference intake

Jamie Magazine

By Peter Begg

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Ingredients

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

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Jamie Magazine

By Peter Begg

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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.