14 December 2012,23:03 by

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Makes :
A jar

Preparation Time :
45 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Cut the limes into quarters, apply salt to them and keep them in a sterilized jar for 2-3 days. Shake the jar occasionally. After 3-4 days place the jar in the sunlight.
  • Grind the cumin seeds and the fenugreek to a powder individually and keep them aside.
  • Soak the red chillies in half the vinegar for 20-30 minutes and grind them to a fine paste along with the garlic.
  • Heat the oil in a thick-bottomed pan and drop in the curry leaves. When they splutter, add the ground red chilli paste, the rest of the vinegar, turmeric powder, ginger and fresh chillies.
  • Simmer to low flame for 3-5 minutes and bring the mixture to a boil.
  • Add the lime to the mixture and stir for a couple of minutes and remove from the heat.
  • Sprinkle in the cumin and fenugreek powder and stir in the sugar till it dissolves and return the mixture to sterilized glass jars.


  • 60 Limes, washed and squeeze out the residual juice
  • 220 grams Sugar
  • 750 ml Malt vinegar
  • 225 grams Salt
  • 2 tablespoon Fenugreek seeds
  • 2 tablespoon Cumin seeds
  • 150 grams Dried red chillies
  • 250 grams Garlic
  • 75 ml Cooking Oil
  • 20 grams Curry leaves
  • 2 tablespoon Turmeric powder
  • 250 grams Chopped ginger
  • 250 grams Chopped fresh chillies

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