Lime pickle. Photo / Babiche Martens.
Lime pickle
Makes 3 cups
• 10-12 fresh limes
• ¼ cup sea salt
• ¼ cup oil (not olive)
• ½ onion, chopped finely
• 4 cloves garlic, crushed
• 1 Tbsp yellow mustard seeds
• 2 tsp grated fresh ginger
• 1½ tsp ground cumin
• 2 tsp ground coriander
• ¼ tsp chilli flakes
• 1 cup
water
• 1¼ cups brown sugar
• 2 Tbsp white vinegar
1. 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.
2. 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.
