Recipe - Lime Pickle

30 Limes
4 tablespoon Dried red Kashmiri chillies
2 tablespoon Turmeric
2 tablespoon Cummin seeds
1 Handful curry leaves
2 One half cup Vinegar
2 tablespoon Mustard seeds
4 Whole heads garlic
1 5inch piece ginger
10 Green chillies
4 tablespoon Sugar
2 tablespoon Salt
2 cup Oil

Cut the limes into quarters, salt and keep, covered for 34 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
1520 minutes over a low heat. Cool and bottle. Eat after 34 weeks.
From archives of rec.food.recipes

Date: Tue, 31 Jan 1995 08:20:10 GMT

From: trev@wg.icl.co.uk (Trevor Hall)