Lemon Pickle

Sunday, October 16, 2011
Ingredients:

2 teaspoon mustard seeds
2 tablespoons olive oil
A small handful curry leaves, optional
1 teaspoon urad dhal/skinned and split black lentils, optional
1 teaspoon chilli powder
4 tablespoons white wine vinegar
2 medium lemons, washed, deseeded, and chopped


Method:

Fry the mustard seeds in the hot oil. As they begin to pop, add the curry leaves and urad dhal. Lower the heat and add the chilli powder; cook until brown, then add the vinegar. Stir in the lemon, remove from the heat and leave to cool. Can be stored in the refrigerator for a week.

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