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Ingredients
1kg
limes
4
tablespoons salt
1
teaspoon turmeric
2
teaspoons garam marsala
4
red chillies (we use Birds Eye Chillies – very small
and very hot)
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Instructions
Cut
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
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