a few limes, cut into pieces
a hefty splash sesame oil
mustard seeds
curry leaves
ground chilli
chilli flakes (or whole chillies)
Fry oil with spices and pour over chopped limes. Combine well and leave, covered, in a bowl for a week, mixing up every day.
Pack into sterilised jars, packing down well to extract juices to cover. Leave in jars in the sun for a few months before eating. I can't leave it for long before I start picking at it but the idea is to leave it long enough for the skins to go soft.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment