Indian Lemon pickle recipe
This is a simple recipe with a video for a pickle that takes one minute to cook and lasts five days - if you can resist it that long!
Tonight I am cooking a rich lamb curry with rice and I am serving some papadums to start accompanied by yoghurt and nigella seeds, home-made tomato chilli jam that is very similar to mango chutney and this fresh lemon pickle.
It looks odd that you have the skin on this pickle but don't take my word for it that it works - just give it a go.
Video evidence that it takes less than a minute to cook
Cut the ends off a lemon and cut it into small chunks.
Heat a tablespoon of oil and throw in a teaspoon of mustard seeds and when they begin to pop then throw in a teaspoon of urid dhal and a few curry leaves.
Lower the heat and add a teaspoon of chilli flakes and 2 tablespoons of coconut vinegar.
Put in the lemons and stir well for a minute then add a dash of asafoetida.
Store in an airtight jar and keep for up to five days.
Ready for tonight...
Prep the ingredients first it all happens quickly