Ingredients
- 2 tablespoons olive oil
- 2 teaspoons mustard seeds
- 1 small handful curry leaf, (optional)
- 1 teaspoon urad dhal, (skinned and split black lentils), (optional)
- 1 teaspoon chili powder
- 4 tablespoons white wine vinegar
- 2 mediums lemon, washed, deseeded, and, chopped
Make it step by step
- 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 fridge for a week.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Kevin Tu, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.