Lime pickle

Recipe from: 7/2/1998 12:00:00 AM
Ingredients 15
Servings 0
Time

Ingredients

  • 10
    small limes or lemons
  • 5
    ml
    bicarbonate of soda
  • 900
    ml
    white grape vinegar
  • 1
    clove garlic, crushed
  • 2
    cm
    piece fresh ginger, finely chopped
  • 10
    ml
    turmeric
  • 5
    ml
    ground cumin (jeera)
  • 5
    ml
    chilli powder
  • 5
    ml
    garam masala
  • 10
    ml
    ground paprika
  • pinch of salt
  • 300
    ml
    sunflower seed oil
  • 280
    ml
    white sugar
  • 100
    g
    green chillies, whole or seeded and chopped
  • sterilised jars
 

Method

 
Using a meat skewer, prick the limes at the stem end. Place the limes in a large saucepan and cover with boiling water. Add the bicarbonate of soda and boil slowly for about 30 minutes or until the skins are soft (they can easily be pierced with a match). Drain and cool. Chop the limes into rough pieces and return to the saucepan. Add 600 ml of the vinegar and simmer uncovered for 15 minutes. Mix the garlic, ginger and spices with 30 ml (2 T) vinegar to form a paste. Heat 60 ml (4 T) oil and fry the paste for 3 minutes so the flavours can develop. Add the spice mixture, salt, remaining oil, sugar and chillies to the limes, stir until well blended and simmer for 45 minutes until the mixture starts to thicken slightly and the limes are completely soft.
 

Read more on: fruit
 

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