Lemon Pickle - Jamie Oliver

Lemon Pickle Jamie Oliver recipe. This pickle is ready in an instant; well 2 minutes anyway!

Such beautiful colours and dead easy to make.

From his book 30 Minute Meals. In his book, Jamie serves this with his Rogan Josh recipe.

Top Tip!

When you get to this bit: When everything starts to sizzle, add the sliced lemon and a pinch of salt, count to ten. I say to cook for a minute or you'll find the lemon rind is quite hard.

Did you know?

Lemons are a great source of vitamin C and fibre, lemons contain many plant compounds, minerals, and essential oils.

You can, of course, serve this with pretty much any Indian curry but I tell you what, I recommend you also make Jamie Oliver's Bombay Potatoes; they are seriously good.

Bombay Potatoes are from his book Jamie's Great Britain.

Lemon Pickle from Jamie's 30 Minute Meals

Ingredients:

1 lemon
2 teaspoons mustard seeds
1 level teaspoon turmeric
¼ of a fresh red chilli
1 small dried chilli
a pinch of salt

Method:
Cut the lemon into eighths, then de-seed and finely slice. Finely slice the red chilli.

Put a small pan on to a medium to high heat. Add a drizzle of olive oil to the pan and the mustard seeds, turmeric and the sliced chilli.

Crumble in the dried chilli. When everything starts to sizzle, add the sliced lemon and a pinch of salt, count to ten, (although I say to cook for a minute or the lemon rind is hard) then take off the heat and put in a bowl to cool.

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Jamie Oliver,side,indian

Indian

Yield: 2-4

Author: Jan Bennett

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Lemon Pickle - Jamie Oliver

Beautiful colours and so easy to make.

Prep time: 1 MinCook time: 2 MinTotal time: 3 Min

Ingredients

• 1 lemon
• 2 teaspoons mustard seeds
• 1 level teaspoon turmeric
• ¼ of a fresh red chilli
• 1 small dried chilli
• a pinch of salt

Instructions

1. Cut the lemon into eighths, then de-seed and finely slice. 
2. Finely slice the red chilli.
3. Put a small pan on to a medium to high heat. 
4. Add a drizzle of olive oil to the pan and the mustard seeds, turmeric and the sliced chilli.
5. Crumble in the dried chilli. 
6. When everything starts to sizzle, add the sliced lemon and a pinch of salt, count to ten; although I say to cook for a minute or you'll find the lemon rind is quite hard.
7. Take off the heat and put in a bowl to cool before serving.

Notes:

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