Lemon Pickle
By: Kevin Tu
Published: Friday, December 10, 2010 - 1:02am

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.