Ingredients
|
Quantity
|
Medium limes sliced
|
10
|
Coarse salt
|
2 tsp
|
Oil
|
1 cup
|
Fresh green chillies – chopped
|
4 small
|
Chilli powder
|
2 tsp
|
Grated fresh ginger
|
1 tbsp
|
Garlic cloves – crushed
|
6
|
Freshly chopped lemon grass
|
1 tbsp
|
Yellow mustard seeds
|
1 tsp
|
White wine vinegar
|
2 cups
|
This is an Indian-style pickle: serve with curries. Can be stored
in fridge for 2 months. Combine limes and salt in large glass bowl, cover and
stand overnight. Rinse limes under cold water, drain. Heat oil in large
saucepan, add chillies, chilli powder, ginger, garlic, lemon grass and mustard
seeds, stir over medium heat for 2 minutes.
Makes about 5 cups.
Stir in limes and vinegar, stir over medium heat for 10 minutes.
Pour pickle into hot sterilized jars. Seal when cold.
Store for a week before using.
