Lemon Pickle


Photo: flickr user edseloh
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Ingredients

2 tablespoons olive oil
2 teaspoons mustard seeds
1 small handful curry leaf, (optional)
1 teaspoon urad dhal, (skinned and split black lentils), (optional)
1 teaspoon chili powder
4 tablespoons white wine vinegar
2 mediums lemon, washed, deseeded, and, chopped

Preparation

1
Fry the mustard seeds in the hot oil. As they begin to pop add the curry leaves and urad dhal. Lower the heat and add the chilli powder; cook until brown, then add the vinegar. Stir in the lemon, remove from the heat and leave to cool.
2
Can be stored in the fridge for a week.
.

Tags:

canning
pickles
vegetable

Yield:

8.0 servings

Added:

Friday, December 10, 2010 - 1:02am

Creator:

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