Lemon Pickle Jamie Olivers Recipes

LEMON PICKLE

Steps:

• Wash and finely chop the lemons, discarding the pips, then deseed and finely slice the chilli.
• 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.
• 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.
• 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.

SALTED PRESERVED LEMONS

Steps:

• In a bowl mix the spices into the sea salt. Cut a cross into the lemons -- almost to the base, but so that the quarters stay together. Push the seasoned salt into the lemon segments and pack the lemons as tightly as possible into an airtight jar. The less space there is between the lemons the more attractive it will look and you won't need to use so much salt. The lemons will be ready after one month of preserving, and will last for about 2 years. Tips:The peel is edible This also works very well with limes You could preserve oranges like this too -- but there are not so many recipes which use them You must use sea salt not table salt -- table salt is too chemical and harsh
• Uses:For seasoning rice and couscous -- it works like salt and makes the rice and couscous lemon scented Put chicken/fish into a foil bag and bake with the lemon salt Use to season stews and soups ;

LEMON PICKLE - JAMIE OLIVER'S

Steps:

• Wash and deseed the lemons and cut into bite size pieces, leaving the skin on.
• Fry the mustard seeds in the hot oil. As they begin to pop add the curry leaves and the urad dal.
• Lower the heat and cook until brown, then add the vinegar.
• Cook until the dal is soft - test one as they will be really hard if not cooked through.
• Stir in the lemon, cook for a bit and then remove from the heat and allow to cool.
• This can be stored in the fridge for a few days if you wish.

LEMON PICKLE

Steps:

• 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 chili powder; cook until brown, then add the vinegar. Stir in the lemon, remove from the heat and leave to cool. Can be stored in the refrigerator for a week.;

LEMON PICKLE

Steps:

• Puree lemons and onions,with some of the vinegar until very smooth. Place in a large pot, with all other ingredients, and bring to a boil. Reduce heat to a simmer, and cook for about 45 mins, until reduced to a spoonable consistency. Bottle while hot into sterlised jars.