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Homemade lime pickle

Homemade lime pickle

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Makes 320g

Cooks In15 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 42 2%

  • Fat 3.1g 4%

  • Saturates 0.1g 1%

  • Sugars 2.8g 3%

  • Salt 1.5g 25%

  • Protein 1.3g 3%

  • Carbs 3.4g 1%

  • Fibre 0.2g -

Of an adult's reference intake


  • 250 g preserved lemons
  • 2 fresh green chillies
  • a few springs of fresh coriander
  • vegetable oil
  • 1 tablespoon grated ginger
  • 75 g hot curry paste
  • 1 tablespoon tomato purée
  • 2 limes
  • 8 poppadoms , shop-bought

Recipe From

Jamie Magazine

By Peter Begg


  1. Drain and cut the preserved lemons in half, removing any seeds. Chop finely and set aside. Finely chop the chillies, and pick and finely chop the coriander.
  2. Heat a saucepan to a medium heat, and add a splash of oil. Add the mustard seeds and when they pop, add the ginger, chilli, curry paste and tomato purée. Stir and fry for a moment before adding the chopped lemon, the zest and juice from the limes and the coriander. Season, cook for a minute, transfer to a bowl and allow to cool before serving with poppadoms and a cold beer.

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