Lemon Pickle

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Suroviny

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teaspoon mustard seeds 2
tablespoons olive oil 2
A small handful curry leaves, optional
teaspoon urad dhal/skinned and split black lentils, optional 1
teaspoon chili powder 1
tablespoons white wine vinegar 4
medium lemons, washed, deseeded, and chopped 2

Postup

1 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.

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