Photo by Babiche Martens
Add a little coconut milk to the lime pickle and stir through a curry or serve on the side as an accompaniment. This pickle has a slightly bitter flavour, but don't be tempted to add any more sugar. As it matures the bitterness will subside. Slightly yellow-looking limes are perfect for this and it is a great way to use the excess limes on your tree. Makes 3 cups.
- Cut each lime into eight pieces and place into a large bowl. Toss through salt, cover and leave for up to two days to draw out juices. Stir a couple of times over the two days.
- In a medium-sized pot warm oil. Add onion and garlic and cook for 3 or 4 minutes until softened. Add mustard seeds and cook for 1 minute. They will begin to pop.
- Add ginger, cumin, coriander, and chilli and cook for 30 seconds. Add limes, water, sugar and vinegar.
- Bring mixture slowly to a simmer. Cook for 20 minutes until the liquid has thickened.
- Spoon into sterilised jars. This pickle is best after a month and will last up to 6 months.