| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Goan |
Goanese |
1 |
Servings |
INGREDIENTS
| 30 |
|
Limes |
| 4 |
tb |
Dried red Kashmiri chillies |
| 2 |
tb |
Turmeric |
| 2 |
tb |
Cummin seeds |
| 1 |
|
Handful curry leaves |
| 2 1/2 |
c |
Vinegar |
| 2 |
tb |
Mustard seeds |
| 4 |
|
Whole heads garlic |
| 1 |
|
5-inch piece ginger |
| 10 |
|
Green chillies |
| 4 |
tb |
Sugar |
| 2 |
tb |
Salt |
| 2 |
c |
Oil |
INSTRUCTIONS
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.
From archives of rec.food.recipes
Date: Tue, 31 Jan 1995 08:20:10 GMT
From: trev@wg.icl.co.uk (Trevor Hall)
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