Recipe

Lime pickle with lemon grass

Nov 30, 2009 1:00pm
  • 12 mins cooking
  • Makes 1 Litre
    • Print
    Print

Ingredients

Lime pickle with lemon grass
  • 10 medium_piece limes (800g), sliced thickly
  • 2 teaspoon coarse cooking salt
  • 1 cup (250ml) vegetable oil
  • 4 small_piece fresh green thai chillies, chopped finely
  • 2 teaspoon chilli powder
  • 1 tablespoon grated fresh ginger
  • 6 clove garlic, crushed
  • 1 tablespoon finely chopped fresh lemon grass
  • 1 teaspoon yellow mustard seeds
  • 2 cup (500ml) white vinegar

Method

Lime pickle with lemon grass
  • 1
    Combine limes and salt in large bowl, cover; stand overnight. Rinse lime slices under cold water; drain.
  • 2
    Heat oil in large heavy-based saucepan; cook chilli, chilli powder, ginger, garlic, lemon grass and mustard seeds, stirring, 2 minutes. Add lime slices and vinegar; bring to a boil.
  • 3
    Simmer, uncovered, 10 minutes. Spoon hot pickle into hot sterilised jars; seal while hot. Store for a week before using.

The Latest from Food To Love