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Lemon Pickle

2 teaspoon mustard seeds

2 tablespoons olive oil

A small handful curry leaves, optional

1 teaspoon urad dhal/skinned and split black lentils, optional

1 teaspoon chilli powder 4 tablespoons white wine vinegar

2 medium lemons, washed, deseeded, and chopped

Yield: 1/2 cup

Prep Time: 5 minutes

Cook Time: 5 minutes

Difficulty: Easy

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 chilli 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.

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