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Homemade lime pickle
Homemade lime pickle
Makes 320g
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
Jamie Magazine
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
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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