No curry would be complete without a condiment or two. You’ll need to begin this recipe 2 weeks ahead.This recipe makes 2 litres.
- 20 limes
- 250 gm rock salt
- ½ tsp black peppercorns
- 500 ml (2 cups) white vinegar
- 500 gm caster sugar
- 1 tsp dried chilli flakes
- 1Using a sharp knife and working from top to bottom, cut limes into quarters, making sure not to cut all the way through. Reserve any juices. Combine salt and peppercorns, stuff into limes and stand upright on a tray.
- 2Combine remaining ingredients in a wide saucepan, add any reserved juices and bring to the boil. Place limes in the pan, cut side up, return to the boil, then cover and simmer over low heat until limes turn yellow (10 minutes). Remove pan from heat and allow to stand until cool (30-35 minutes).
- 3Loosely layer limes into 2 sterilised 1-litre jars and pour the cooking liquid over them. Don’t worry if liquid does not cover limes; this will happen in time. Seal and store in a cool dark place for at least 2 weeks before using.
This recipe is from
by Peter Kuruvita (Murdoch Books, $59.95, hbk). In editing these recipes for publication, we have made minor changes to bring them into