Ingredients
30 limes
4 Tsp dried red Kashmiri chilies
2 Tsp turmeric
2 Tsp cumin seeds
handful curry leaves
2 1/2 cups vinegar
2 Tsp mustard seeds
4 whole heads garlic
5 inch piece ginger
10 green chilies
4 Tsp sugar
2 Tsp salt
2 cups oil
Method
Cut the limes into quarters, salt and keep, covered for 3-4 days.
Grind together the chilies, turmeric, cumin and mustard.
Peel the garlic but keep cloves whole.
Slice the ginger.
Heat the oil in a large pan.
Add the garlic, ginger and curry leaves and cook until the garlic has browned slightly.
Add the ground spices and chopped green chilies. Cook for a minute or so and
then add the vinegar.
Wash the limes in a little vinegar and add to the pan along with the
sugar. Bring to the boil and cook for 15-20 minutes over a low heat. Cool and bottle. Eat after 3-4 weeks.