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Lemon Pickle - Jamie Oliver

Quick, sharp, spicy lemon pickle that's ready in an instant and is a perfect side for most Indian curries.

Lemon Pickle

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Quick Lemon Pickle Recipe

The recipe Jamie's 30 Minute Meals and he serves this pickle with Vegetable Rogan Josh.

Ingredients in this Recipe

  • Vegetable oil
  • Lemon
  • Black mustard seeds
  • Fresh red chilli
  • Dried red chilli
  • Salt

Start by frying the mustard seeds, turmeric and fresh chilli in a little oil.

Frying spices for lemon pickle

Then add the lemon, and crumble in the dried chilli.

Spicy lemon pickle - Jamie Oliver recipe

Cook for 2 minutes, allow to cool and that's it, you're all done!

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'.

Seriously, I say to cook for 2 minutes, or you'll find the lemon rind is quite hard and horrid to eat.

Great Source of Vitamin C and Fibre

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

Lemons

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

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

Quick Lemon Pickle

quick,lemon,pickle,jamie,oliver,recipe
side,pickle
Indian
Yield: 4
Author: Jan Bennett
Lemon Pickle

Lemon Pickle

Quick, sharp and spicy pickle, perfect for Indian curries.
Prep time: 1 MinCook time: 3 MinTotal time: 4 Min

Ingredients

  • Vegetable oil
  • 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. Deseed the chillies - unless you're made for heat!
  2. Cut the lemon into eighths, then de-seed and finely slice.
  3. Finely slice the red chilli.
  4. Put a small pan on medium to high heat.
  5. Add 2 teaspoons of vegetable oil to the pan and the mustard seeds, turmeric and sliced chilli.
  6. Crumble in the dried chilli.
  7. 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.
  8. Take off the heat and put in a bowl to cool before serving.
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5 comments

  1. Gorgeous! I will definitely try this!

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  2. It literally took me 29 minutes from start to finish. lol

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  3. Made this and it's really delicious!!!

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  4. Can you substitute limes for this?

    ReplyDelete
  5. Hi Lindsay - yes I can't see why not - please let me know if it turns out okay.

    ReplyDelete

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Cheers
Jan

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