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Recipe From
Jamie Magazine
By Jamie Oliver
Tap For Ingredients
Method
Wash and finely chop the lemons, discarding the pips, then deseed and finely slice the chilli.
Heat the oil in a small pan over a low heat and add the mustard and cumin seeds. When they start to pop, throw in the curry leaves. Fry for a minute or so, until they’re nice and crisp.
Add the lemons, sugar, chilli and a pinch of sea salt. Turn up to a medium heat and cook for around 10 minutes, or until thick, sticky and the lemons have softened.
Leave to cool, then store in a sterilised jar in the fridge, where it will keep for up to a week. Delicious served with poppadoms, plain yoghurt and a red onion and tomato salad.