Prep 48 hrs
Cook 2 hrs
This is just gorgous, the limey flavour really sets this off. Beautiful in sandwiches with meats and cheese, gorgous with cheese and anitpasto platter!! Also goes well with curries and most cold meats
- 10 ripe yellowed limes
- 2 tablespoons cooking salt
- 6 1⁄2 ounces raisins
- 5 ounces sultanas (if you can't get sultanas then just use raisins)
- 3 tablespoons peanut oil
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon black mustard seeds
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon ground black pepper
- 5 finely chopped garlic cloves
- 2 1⁄2 inches piece finely chopped gingerroot
- 1 1⁄4 cups malt vinegar
- 1 kg soft brown sugar
- Cut 10 ripened yellowed limes into eight wedges each. Place in large glass bowl, sprinkle with 2 tablespoons cooking salt and stir well, cover with plastic wrap or lid and leave for 48 hours in cool dark place, stirring occasionally.
- Drain, rinse well and mix with raisins and sultanas. Process in batches in food processor until coarsely chopped.
- Heat 3 tablespoons peanut oil in large heavy based pan, add cumin, coriander, mustard seeds, chilli powder, black pepper, garlic and ginger (don’t overcook ginger or it will become bitter.).
- Cook over medium heat for 2-3 minutes, or until very aromatic.
- Add the lime mixture, vinegar and soft brown sugar. Bring to the boil, stirring until the sugar dissolves.
- Reduce the heat and simmer for 1½ hours, stirring occasionally. Pour into warm, sterilized jars and seal.
- Refrigerate after opening. Makes about 2½ cups (600ml).
YUM! So easy to make and compliments all around when we had it with cheeses and when I served this in cold lamb sandwhiches