12 limes, unpeeled

¼ cup salt

1 tabsp mustard seed

10 dried red chillies

2 teasp cumin

½ cup olive oil

4 cloves garlic, crushed

2 teasp dry mustard

6 fresh green chillies

2 tabsp chopped fresh ginger

2 cups vinegar

2 tabsp golden syrup


1.        Cut limes into sixteenths, sprinkle with the salt, cover and allow to stand for 2 days in an earthenware or glass basin.  Drain thoroughly.

2.         Place mustard seeds, dried red chillies and cumin in a dry frying pan and stir for a few minutes over a medium heat until mustard seeds are toasted.  Crush thoroughly until chillies are broken into small pieces   and mustard seeds lightly crushed.

3.       Heat oil, add garlic, mustard, chopped green chillies with seeds removed, ginger and the mustard seed mixture.  Mix well then stir in the drained limes.

4.       Add vinegar and golden syrup and slowly bring to boil.  Simmer gently until mixture is fairly thick and limes are tender.

5.       Spoon into warm jars.  Seal when cool and allow to stand for a few weeks before using.

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