Lemon Pickle - Jamie Oliver'S

1. 1

   Wash and deseed the lemons and cut into bite size pieces, leaving the skin on.

2. 2

   Fry the mustard seeds in the hot oil. As they begin to pop add the curry leaves and the urad dal.

3. 3

   Lower the heat and cook until brown, then add the vinegar.

4. 4

   Cook until the dal is soft - test one as they will be really hard if not cooked through.

5. 5

   Stir in the lemon, cook for a bit and then remove from the heat and allow to cool.

6. 6

   This can be stored in the fridge for a few days if you wish.

* Per serving · 4 servings · Values may vary.

No additional tips available.