Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 30 \N | Limes |
| 4 tablespoons | Dried red Kashmiri chillies |
| 2 tablespoons | Turmeric |
| 2 tablespoons | Cummin seeds |
| 1 \N | Handful curry leaves |
| 2½ cup | Vinegar |
| 2 tablespoons | Mustard seeds |
| 4 \N | Whole heads garlic |
| 1 \N | 5-inch piece ginger |
| 10 \N | 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 rec.food.recipes Date: Tue, 31 Jan 1995 08:20:10 GMT From: trev@... (Trevor Hall)