Lemon pickle

Lemon pickle

Serves Makes 1 jar
Time Cooks In20 minutes plus cooling
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 27 1%
  • Fat 1.7g 2%
  • Saturates 0.2g 1%
  • Sugars 3.1g 3%
  • Salt 0g 0%
  • Protein 0.3g 1%
  • Carbs 3.2g 1%
  • Fibre 0g -
Of an adult's reference intake
Jamie Magazine
Recipe From

Jamie Magazine

By Jamie Oliver
Tap For Method

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

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

Jamie Magazine
Recipe From

Jamie Magazine

By Jamie Oliver
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.
Jamie Magazine
Recipe From

Jamie Magazine

By Jamie Oliver