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Lemon pickle

Lemon pickle

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Makes 1 jar

Cooks In20 minutes plus cooling

DifficultyNot too tricky

Nutrition per serving
  • Calories 27 1%

  • Fat 1.7g 2%

  • Saturates 0.2g 1%

  • Sugars 3.1g 3%

  • Salt 0g 0%

  • Protein 0.3g 1%

  • Carbs 3.2g 1%

  • Fibre 0g -

Of an adult's reference intake


  • 2 lemons
  • 1 small fresh red chilli
  • 2 tablespoons olive oil
  • 1 tablespoon yellow mustard seeds
  • 1 teaspoon cumin seeds
  • 1 small handful curry leaves
  • 3 tablespoons caster sugar

Recipe From

Jamie Magazine

By Jamie Oliver


  1. Wash and finely chop the lemons, discarding the pips, then deseed and finely slice the chilli.
  2. Heat the oil in a small pan over a low heat and add the mustard and cumin seeds. When they start to pop, throw in the curry leaves. Fry for a minute or so, until they’re nice and crisp.
  3. Add the lemons, sugar, chilli and a pinch of sea salt. Turn up to a medium heat and cook for around 10 minutes, or until thick, sticky and the lemons have softened.
  4. Leave to cool, then store in a sterilised jar in the fridge, where it will keep for up to a week. Delicious served with poppadoms, plain yoghurt and a red onion and tomato salad.

Watch the video: രചയറ നരങങ അചചർ. Kerala Lemon Pickle. Tasty Naranga AcharEp:452


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