Add a little coconut milk to the lime pickle and stir through a curry or serve on the side as an accompaniment. This pickle has a slightly bitter flavour, but don't be tempted to add any more sugar. As it matures the bitterness will subside. Slightly yellow-looking limes are perfect for this and it is a great way to use the excess limes on your tree.
|¼ cup||Sea salt|
|¼ cup||Oil, not olive oil|
|½||Onions, chopped finely|
|4 cloves||Garlic, crushed|
|1 Tbsp||Yellow mustard seeds|
|2 tsp||Fresh ginger, grated|
|1 ½ tsp||Ground cumin|
|2 tsp||Ground coriander|
|¼ tsp||Chilli flakes|
|1 ¼ cups||Brown sugar|
|2 Tbsp||White vinegar|
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- Cut each lime into eight pieces and place into a large bowl. Toss through salt, cover and leave for up to two days to draw out juices. Stir a couple of times over the two days.
- In a medium-sized pot, warm oil. Add onion and garlic and cook for 3 or 4 minutes until softened. Add mustard seeds and cook for 1 minute. They will begin to pop.
- Add ginger, cumin, coriander and chilli and cook for 30 seconds. Add limes, water, sugar and vinegar.
- Bring mixture slowly to a simmer. Cook for 20 minutes until the liquid has thickened.
- Spoon into sterilised jars. This pickle is best after a month and will last up to 6 months.