teaspoons garam marsala
red chillies (we use Birds Eye Chillies very small
and very hot)
limes into eighths. Mix
together spices, salt and chopped chillies. Mix
well with limes and then put in a screw topped jar and cover. Keep
in a warm place for a week, shaking the jar every day.
The pickles are ready to use when the lime skins become soft. Blend
the limes to make a sauce which is easy to spread.
[We make this recipe when we have hundreds of limes
falling onto the ground usually around April. Then it can
just sit and hibernate in a dark cupboard for a few months until
the Breadfruit season comes round. Alas, while we were in Samoa
in 2000-2001 our wonderful West Indian Lime tree died and only now
in 2005 do we have a lime tree back in full production.]
Read more about limes