Lime Pickle

Ingredients

Makes 500 ml

• 500g unwaxed organic limes

• 5 garlic cloves

• 250ml white wine vinegar

• 150g soft light brown sugar

• 1 tbsp tomato puree

• 2 tbsp vegetable oil

• 2 tsp yellow mustard seeds

• 2 tsp ground coriander

• 2 tsp ground cumin

• 2 tsp ground fenugreek

• 2 tsp chilli powder

Method

Start by dropping the limes in a pan of boiling water and boiling for 30 mins to soften, before draining, washing and leaving to cool so they can be handled.

Whilst they are cooling finely chop the garlic cloves, then slice all the limes into 1-2 cm bits. Keep all of the pulp and juices that leak out whilst you are doing this.

Now in a saucepan add 2 tablespoons of vegetable oil and gently fry the chopped garlic for 3 mins until softening. Add in all the spices and continue to fry for a minute until it is nice and fragrant. Next add in the chopped limes, juice and pulp before mixing in the vinegar, sugar and tomato puree. Stir well, cover and simmer for 15 minutes.

After 15 minutes uncover and give it 5 more minutes simmering with the lid of to thicken it slightly. Don't worry if it still looks too loose after this as it will thicken dramatically in the jar.

Spoon the hot mixture into steralised jars* and keep in a cupboard until ready to use. Kept sealed it will keep for a year or once opened refridgerate and it will last a month.

* To steralise jars my favourite way is the wash the jars and lids in hot soapy water. Don't dry the jars but put them straight in an oven at 140c or 260f for 15 minutes. The lids once washed can just be left in bowl of boiling water until the jars are ready.