- 12 limes
- 2 tablespoons of salt
- 60 ml of vegetable oil
- 2 tablespoons of brown or yellow mustard seeds
- 6 cloves of garlic, thinly sliced
- 2 inch piece of fresh ginger, peeled, thinly sliced
- 1 tsp of ground turmeric
- ½ tsp of chilli powder
- ½ tsp of ground cumin
- 160 ml of water
- 60 ml of white wine vinegar
- 165 grs of white sugar
- Steam the limes in the top half of a steamer saucepan for 20 min or until softened.
- Cool and cut each lime into 8 pieces or more. Put in a ceramic or glass bowl, add the salt. Cover and leave in the fridge for 3 days.
- Heat the oil in a medium saucepan over a medium heat. Add the mustard seeds and cook until they begin to pop. Add the garlic, ginger, turmeric, chili powder and cumin. Cook stirring until fragrant.
- Stir in the lime mixture, water and vinegar, bring to the boil. Reduce heat to low and simmer, covered, stirring often, for 15 minutes or until the lime pieces are tender.
- Stir in the sugar and cook, uncovered, stirring often, for a further 10 minutes.
- Spoon into sterilized jars.
- Leave at least two weeks before using.
Can be stored in a cool cupboard for up to a year. Once opened keep in fridge.