Lime and Lemon Grass Pickle
| 10 med limes (800g), sliced |
2 tsp coarse salt |
| 1 cup (250ml) oil |
4 sml green Thai chillies,
chopped |
| 2 tsp chilli powder |
1 tbsp grated, fresh ginger |
| 6 cloves garlic, crushed |
1 tbsp lemon grass, chopped |
| 1 tsp mustard seeds |
2 cups (500ml) white vinegar |
Combine limes and salt
in a large bowl, cover and stand overnight. Rinse lime slices under cold water
and drain.
Heat oil in a heavy - base saucepan. Cook the chillies, chilli powder,
ginger, garlic, lemon grass, and mustard seeds, stirring 2 minutes. Add the lime
slices and vinegar. Bring to the boil. Simmer uncovered, for 10 minutes. Spoon
the mixture into hot, pre - sterilized jars. Seal while hot. Store for a week
before using.
Makes about 1,25 litres ( 5
cups ).
E-mail Me