lime pickle

1 Servings
30  Limes
4 tablespoons Dried red Kashmiri chillies
2 tablespoons Turmeric
2 tablespoons Cummin seeds
Handful curry leaves
2½ cup Vinegar
2 tablespoons Mustard seeds
Whole heads garlic
5-inch piece ginger
10  Green chillies
4 tablespoons Sugar
2 tablespoons Salt
2 cups Oil

Cut the limes into quarters, salt and keep, covered for 3-4 days. Grind together the chillies, turmeric, cummin and mustard. Peel the garlic but keep cloves whole. Slice the ginger. Heat the oil in a large pan. Add the garlic, ginger and curry leaves and cook until the garlic has browned slightly. Add the ground spices and chopped green chillies. Cook for a minute or so and then add the vinegar. Wash the limes in a little vinegar and add to the pan along with the sugar. Bring to the boil and cook for 15-20 minutes over a low heat. Cool and bottle. Eat after 3-4 weeks.

From archives of Date: Tue, 31 Jan 1995 08:20:10 GMT From: trev@... (Trevor Hall)

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