Total Time
Prep 5 mins
Cook 10 mins

Jamie Oliver's Lemon Pickle. Excellent for serving with curry. When I made this I could only get 'Barts' dried curry leaves and I used a small handfull probably about a desert spoonfull. I couldn't get 'urad' dal (small dried split peas) only yellow mung dal. The yellow mung dal might be slightly larger - I just cooked it a bit longer than he's book said. The pickle turned out fine.


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