Recipe: Lemon Pickle [edit]

Photo: Flickr user

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Edited by: Kevin Tu

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Tags: Canning, Pickled, Vegetable

Yield: 8 servings

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	medium lemon, washed, deseeded, and, chopped

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