Ingredients
- 2 Tbsp. extra virgin olive oil
- 2 tsp mustard seeds
- 1 sm handful curry leaf, (optional)
- 1 tsp urad dhal, (skinned and split black lentils), (optional)
- 1 tsp chili pwdr
- 4 Tbsp. white wine vinegar
- 2 med lemon, washed, deseeded, and, minced
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Lemon Pickle
Servings: 8
Directions
- Fry the mustard seeds in the warm oil. As they begin to pop add in the curry leaves and urad dhal. Lower the heat and add in the chilli pwdr; cook till brown, then add in the vinegar. Stir in the lemon, remove from the heat and leave to cold.
- Can be stored in the fridge for a week.
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