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