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Homemade lime pickle
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Total Time:
15 minutes
Ingredients:
  • 250 g preserved lemons
  • 2 fresh green chillies
  • a few springs of fresh coriander
  • vegetable oil
  • 1 tablespoon black mustard seeds
  • 1 tablespoon grated ginger
  • 75 g hot curry paste
  • 1 tablespoon tomato purée
  • 2 limes
  • 8 poppadoms shop-bought
Instructions:
  • Halve the preserved lemons, remove seeds, and chop finely. Set aside. Also finely chop the chillies and coriander. In a saucepan over medium heat, add a splash of oil. Add mustard seeds, then ginger, chilli, curry paste, and tomato purée once the seeds pop. Stir and fry briefly before adding chopped lemon, lime zest and juice, and coriander. Season, cook for a minute, then transfer to a bowl to cool before serving with poppadoms and a cold beer.

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