Lemon Pickle

Ingredients

• 2 lemon
• 1 red chilli
• 2 tablespoons of olive oil
• 1 tablespoon of seed mustard
• 1 teaspoon of cumin
• 3 tablespoons of powdered sugar
• 1 pinch of sea salt
• 5 leaves curry

Directions

1. Wash lemons and chop finely. Then finely chop dry chili pepper.
2. Heat the oil in a small saucepan over low heat. Add mustard and cumin. After warming, add the curry leaves. Fry for a minute until it is crisp.
3. Add lemon, sugar, pepper and a pinch of sea salt. Heat on a medium heat and cook for about 10 minutes until the lemons soften.
4. Allow to cool, then store in a sterilized jar in the refrigerator, let it stand for a week. It is usually served with yogurt, red onion and tomato salad.