26 12 2014
- 10 ripe limes
- 2 tablespoons cooking salt
- 6 ounces sultanas (if you can't get sultanas then just use raisins)
- 3 tablespoons Groundnut oil
- 2 teaspoons ground cumin
- 1 1/2 teaspoon ground coriander
- 1 teaspoon black mustard seeds
- 1-2 Red Chilli's De-seeded
- 1/2 teaspoon ground black pepper
- 4 finely chopped garlic cloves
- 2 inch piece finely chopped ginger-root
- 240 ml malt vinegar
- 500 grams soft brown sugar
|Total Time||50 Hours|
|Prep Time||48 Hours|
|Cooking Time||2 Hours|
|Makes||5 X 227Gram Jars|
- Cut the 10 limes into eight wedges each. Place in large glass bowl, sprinkle with 2 tablespoons cooking salt and stir well to ensure all the limes are coated. Then cover with plastic wrap or lid and leave for 48 hours in the fridge, stirring occasionally.
- Drain the limes, rinse them well and mix with the sultanas. Process in batches in food processor until coarsely chopped.
- Heat the oil in large heavy based pan, add cumin, coriander, mustard seeds, chilli, black pepper, garlic and ginger. Make sure it does not overcook.
- Add the chopped lime mixture, vinegar and soft brown sugar. Bring to the boil, stirring until the sugar dissolves.
- Reduce the heat and simmer for 1½ - 2 hours, stirring occasionally. The mixture should be thick and when a spoon is pulled through, it should leave a clear path.
- Pour the warm mixture into warm sterilised jars, ensuring there are no air bubbles in the mixture and seal them immediately.