Jamie Oliver

Lemon pickle

Lemon pickle

Makes 1 jar
Cooks In20 minutes plus cooling
DifficultyNot too tricky
Nutrition per serving
  • Calories
    27
    1%
  • Fat
    1.7g
    2%
  • Saturates
    0.2g
    1%
  • Protein
    0.3g
    1%
  • Carbs
    3.2g
    1%
  • Sugars
    3.1g
    3%
  • Salt
    0g
    0%
  • Fibre
    0g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Jamie Oliver
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Ingredients

  • 2 lemons
  • 1 small fresh red chilli
  • 2 tablespoons olive oil
  • 1 tablespoon yellow mustard seeds
  • 1 teaspoon cumin seeds
  • 1 small handful curry leaves
  • 3 tablespoons caster sugar
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Jamie Oliver

Share this Recipe

Tap For Ingredients

Method

  1. Wash and finely chop the lemons, discarding the pips, then deseed and finely slice the chilli.
  2. Heat the oil in a small pan over a low heat and add the mustard and cumin seeds. When they start to pop, throw in the curry leaves. Fry for a minute or so, until they’re nice and crisp.
  3. Add the lemons, sugar, chilli and a pinch of sea salt. Turn up to a medium heat and cook for around 10 minutes, or until thick, sticky and the lemons have softened.
  4. Leave to cool, then store in a sterilised jar in the fridge, where it will keep for up to a week. Delicious served with poppadoms, plain yoghurt and a red onion and tomato salad.

Tip

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Nutrition per serving
  • Calories
    27
    1%
  • Fat
    1.7g
    2%
  • Saturates
    0.2g
    1%
  • Protein
    0.3g
    1%
  • Carbs
    3.2g
    1%
  • Sugars
    3.1g
    3%
  • Salt
    0g
    0%
  • Fibre
    0g
    -

Of an adult's reference intake