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Lemon Pickle Recipe

by Global Cookbook

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

Directions

1. 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.
2. Can be stored in the fridge for a week.

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