Jamie Oliver

Homemade lime pickle

Homemade lime pickle

Makes 320g
Cooks In15 minutes
DifficultySuper easy
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
Recipe From

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 grated ginger
  • 75 g hot curry paste
  • 1 tablespoon tomato purée
  • 2 limes
  • 8 poppadoms , shop-bought
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Peter Begg

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Tap For Ingredients

Method

  1. 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.
  2. 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.

Tip

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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