INGREDIENTS
24 large limes [wash, dry and halve, remove seeds and quarter]
125g salt
120g ginger [clean]
150g garlic [clean]
50g chilli powder
25g jeera
½ bottle oil
25g mustard seed
450g sugar
½ bottle vinegar
Handful green chillies
METHOD
Place limes and salt in a large glass bottle and sun for 2-4 weeks. Separate half of the ginger and garlic and chop. Grind remainder with the jeera, mustard seed and chilli powder using some of the vinegar. Heat the oil. Remove from fire and add ground and chopped masalas. Mix well and return to slow fire for 15-20 minutes, stirring to avoid burning. Add remaining vinegar, sugar, limes and chillies. Cook for some more time, stirring often till oil floats on the top. Bottle when cool.
24 large limes [wash, dry and halve, remove seeds and quarter]
125g salt
120g ginger [clean]
150g garlic [clean]
50g chilli powder
25g jeera
½ bottle oil
25g mustard seed
450g sugar
½ bottle vinegar
Handful green chillies
METHOD
Place limes and salt in a large glass bottle and sun for 2-4 weeks. Separate half of the ginger and garlic and chop. Grind remainder with the jeera, mustard seed and chilli powder using some of the vinegar. Heat the oil. Remove from fire and add ground and chopped masalas. Mix well and return to slow fire for 15-20 minutes, stirring to avoid burning. Add remaining vinegar, sugar, limes and chillies. Cook for some more time, stirring often till oil floats on the top. Bottle when cool.
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