Lime Pickle With Lemon Grass

Recipe Ingredients

10 teaspoons	50ml	Limes sliced (medium)
2 teaspoons	10ml	Coarse salt
1 cup	237ml	Oil
4 cups	584g / 20oz	Fresh green chillies - chopped (small)
2 teaspoons	10ml	Chilli powder
1 tablespoon	15ml	Grated fresh ginger
6		Garlic - crushed
1 tablespoon	15ml	Freshly chopped lemon grass
1 teaspoon	5ml	Yellow mustard seeds
2 cups	474ml	White wine vinegar

Recipe Instructions

This is an Indian-style pickle: serve with curries. Can be stored in fridge for 2 months.

Combine limes and salt in large glass bowl, cover and stand overnight. Rinse limes under cold water, drain. Heat oil in large saucepan, add chillies, chilli powder, ginger, garlic, lemon grass and mustard seeds, stir over medium heat for 2 minutes.

Stir in limes and vinegar, stir over medium heat for 10 minutes. Pour pickle into hot sterilised jars. Seal when cold.

Store for a week before using.

Makes about 5 cups.

Source:
Australian Women's Weekly "Cooking with Herbs"

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