Lemon Pickle
Serve as part of an Indian banquet with popodums and other chutneys - see CookeryClubs other sauces and dips and Indian foods. For a recipe idea dip a leg of lamb steak in 1/4 teaspoon chilli, turmeric and cumin - grill till crisp on both sides but still pink in the middle and serve with lemon pickle and dressed salad.
Preparation time: 10 minutes Quantity: Makes 1 jam jar nearly full Cooking time: 8 - 10 minutes
Ingredients
2 tablespoons olive oil
2 teaspoon mustard seeds
5- 6 curry leaves (optional)
1 teaspoon chilli powder
4 tablespoons white wine or cider vinegar
2 - 3 lemons, washed, de-seeded, and chopped
Method
- Heat the oil
- Fry the mustard seeds till they pop
- Add the curry leaves
- Lower the heat and add the chilli powder
- Cook until brown
- Add the vinegar
- Add the lemon, cook for several minutes
- Remove from the heat and leave to cool
- Can be stored in the refrigerator for a week