Lime pickle

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Fruit

By Food24 November 03 2009
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Ingredients (15)

10.00 lime — or lemon
5.00 ml Bicarbonate of soda
900.00 ml vinegar — white garpe
1.00 garlic — cloves, crushed
2.00 cm fresh ginger — finely chopped
10.00 ml turmeric
5.00 ml cumin — ground
5.00 ml chillies — powder
5.00 ml garam masala
10.00 ml paprika — ground
salt — just a pinch
300.00 ml sunflower oil
280.00 ml white sugar
100.00 g green chillies — deseeded, chopped
sterilised jars
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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.



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