Lemon Pickle from Jamie's 30 Minute Meals

Supper yummy pickle to accompany Jamie's Rogan Josh from his latest book Jamie's 30 Minute Meals.

Of course this will go with any curry and it's well worth giving it a go - it literally takes a minute from start to finish.

Beautiful colours and dead easy to make.

Sour and Spicy Lemon and Lime Pickle

I found this in the Sainsbury's magazine and thought it looked interesting!

It would go with an Indian meal, but I'm not too sure what else!.......Any ideas?

This makes a 500g jar.

You will need:

1 Large Lemon

2 Limes

1 Bulb of Garlic

3 Tablespoons of Vegetable Oil

1 Good Pinch of Brown Mustard Seeds

1 inch of Fresh Ginger, peeled and finely chopped

3/4 Teaspoon of Hot Chili Powder

1/2 Teaspoon of Turmeric

A Splash of White Wine Vinegar

How to do it:

Cut the lemon and limes into quarters and remove their seeds, before chopping them into quarter inch pieces.

Cut the garlic in half across the bulb so that each clove is cut in half.

Heat the oil in a frying pan. Add the garlic halves - cut side down and fry gently for 5 minutes. Until you can pinch the skin off easily with your fingers.

Remove the skin and return the garlic to the pan, add the mustard seeds. When they being to pop add the ginger, chili and turmeric. Fry the mixture together for a few seconds.
Now add the vinegar, lemon and lime. Stir everything together. Take off the heat.

Leave to cool, then you can store in the fridge until you need it, it will last up to a week.

Lemon Pickle - Jamie Oliver

An excellent pickle for serving with curry from Jamie Oliver's book 'Happy Days with the Naked Chef'

**If you're looking for the lemon pickle from Jamie's 30 Minute Meals, it can be found in my post here.


I used 'Barts' dried curry leaves.

You will need:
2 Teaspoons Mustard Seeds
2 Tablespoons Olive Oil
A Few Dried Curry leaves - broken
1 Teaspoon Yellow Mung Dal
1 Teaspoon Chilli Powder
4 Tablespoons White Wine Vinegar
2 Lemons

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

Fry the mustard seeds in the hot oil. As they begin to pop add the curry leaves and the urad dal.
Lower the heat and cook until brown, then add the vinegar.

This bit is important! - Cook until the dal is soft - test one as they will be really hard if not cooked through.
Stir in the lemon, cook for a bit and then remove from the heat and allow to cool. This can be stored in the fridge for a few days if you wish.