4 tblsp dried red Kashmiri chillies
2 tblsp turmeric
2 tblsp cummin seeds
handful curry leaves
2 1/2 cups vinegar
2 tblsp mustard seeds
4 whole heads garlic
5 inch piece ginger
10 green chillies
4 tblsp sugar
2 tblsp salt
2 cups oil
Cut the limes into quarters, salt and keep, covered for 3-4 days.
Grind together the chillies, turmeric, cummin and mustard. Peel the garlic
but keep cloves whole. Slice the ginger.
Heat the oil in a large pan. Add the garlic, ginger and curry leaves and
cook until the garlic has browned slightly.
Add the ground spices and chopped green chillies. Cook for a minute or so
and then add the vinegar.
Wash the limes in a little vinegar and add to the pan along with the sugar.
Bring to the boil and cook for 15-20 minutes over a low heat.
Cool and bottle. Eat after 3-4 weeks.